I’m such a whore for breakfast foods and, before I went vegan, one of my favorite breakfast foods at any time of the day was the ever so classic fried egg sandwich! Naturally then, upon going vegan, this was one of those things that I knew I needed to create a vegan version of ASAP. Tofu is my go-to for egg-like goodness, I use it for scrambles and not too long ago I used it to make “quiches,” so for my “egg” sandwiches I was doing slabs of the stuff fried up with a whole bunch of seasonings and a little veggie broth. It was delicious however, one day I challenged myself to create an “egg” with a “yolk.” And since I never back down from a challenge I set out to do just that.
I wracked my brain trying to think of a way to make this magic happen and then it hit me, a liquid-y tofu mixture for the “whites” and a mashed chickpea mixture for the “yolks.” It was either going to be genius or disastrous. Thankfully, after a couple of attempts, I figured out that it was quite genius! The tofu, as I said a moment ago, gives a great egg-like quality but those “yolks,” y’all. They not only trick your brain into thinking you’re looking at a legit egg but they also provide a little variation of texture and flavor which makes your tongue all kinds of happy. Pop these fried “eggs” onto an english muffin with your favorite vegan “cheese,” and “bacon” or “sausage,” and you’ve got yourself one hell of a breakfast!
It all gets started with the most important step of any tofu-based recipe -the removal of as much water as possible from the tofu! You can use an actual tofu press, lint-free kitchen towels, or even just a bunch of paper towels if you wish, just squish the hell out of your tofu and then you’re good to go!
So there are two components that need to be made for these “eggs” -the “whites” and the “yolks.” To make the mixture for the “whites” you’re simply going to toss the pressed tofu into a blender cup (I love using my Ninja for this!) along with a couple of other ingredients for the “whites” of our “eggs” and then blend until smooth.
To make the mixture for the “yolks” you’re going to combine some chickpeas with a little melted vegan “butter,” some salt, and a little turmeric (for that classic yolk color). This all gets mashed with a fork until smooth.
Okay with the two components made it’s time to bring ’em together to make the complete “egg.” You’ll need a large pan over medium heat. You’re also going to need some silicone egg rings -you can try to freestyle it but honestly the rings are quite affordable and quite handy so just get yo’self the rings! And if your pan can fit 4 then I suggest you get 4 rings, otherwise 2 at least should be good.
Pour a little oil into the ring and then lay down a nice spoonful of the “whites” mixture. Smooth it out to create an even layer and then grab some of the “yolk” mixture and form it into a small flat disc. Place the “yolk” into the center of the mold and then take a little more of the “whites” mixture and cover the “yolk” completely. Do this for each ring you have in the pan.
The first side of the “eggs” will cook for about 8 minutes then you’ll need to flip the “eggs” over. To flip the “eggs” over, use the egg ring to help kind of push the “egg” onto your spatula then you can set the egg ring aside. The “egg” might squish a little but it will be fine as you can reshape it after you flip it if need be. The next side will cook for about 5 minutes.
Oh and if your pan could only fit 2 eggs rings in it, like mine, just be aware that the batches which follow the first will likely cook a little quicker so adjust the cooking time as needed or turn down the heat slightly for the batches that follow.
You can get these as brown as you like but, for textural purposes, I suggest aiming for the level of brownness you see pictured below.
When your “eggs” are done you can eat them just as they are or pop them into a breakfast sandwich like I do -either way, enjoy!
Vegan Fried 'Eggs' with 'Yolks'
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- For the “whites” of the “eggs”:
- 1/2 of a (14-ounce) extra firm tofu package (or 1 side of a “twin pack” of extra firm tofu)
- 6 tablespoons low sodium vegetable broth
- 2 tablespoons unsweetened almond milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder For the “yolks” of the “eggs”:
- 2 good tablespoons of no salt added chickpeas, drained and rinsed
- 1/2 tablespoon vegan “butter,” melted
- Tiny pinch of salt
- Dash of turmeric For the pan:
- Oil For making sandwiches (optional):
- English muffins, toasted
- Vegan “cheese” of your choice
- Vegan “meat” of your choice
- Vegan “butter” for the english muffins
- Using a tofu press, lint-free kitchen towels, or just a bunch of paper towels, squish out as much water from the tofu as possible. Transfer the tofu to a blender cup -I love using my Ninja for this! Add to the blender cup the other ingredients for the “whites” of the “eggs” then blend until smooth. Set this mixture aside for a moment. In a small bowl, combine the ingredients for the “yolks” of the “eggs” and mash with a fork until smooth. Set this mixture aside for a moment as well.
- Get a large pan heating up over medium heat. Once the pan is heated up, place down some silicone egg rings and drizzle a little oil into each. Lay down a good spoonful of the “whites” mixture. Smooth it out to create an even layer and then grab some of the “yolk” mixture and form it into a small flat disc. Place the “yolk” into the center of the mold and then take a little more of the “whites” mixture and cover the “yolk” completely. Do this for each ring you have in the pan. Cook the first side of the “eggs” for about 8 minutes then flip them over. To flip them over, use the egg ring to help kind of push the “egg” onto your spatula (if needed) then you can set the egg ring aside. The “egg” might squish a little but it will be fine as you can reshape it after you flip it if need be. Cook the next side for about 5 minutes. (If cooking in batches, the batches which follow the first will likely cook a little quicker so adjust the cooking time as needed or turn down the heat slightly for the batches that follow.)
- When “eggs” are done, let them rest for 3-5 minutes before serving. To serve, enjoy them on their own or use them to make a breakfast sandwich (optional). Leftover “eggs” will keep in an airtight container in fridge for up to 3 days.