Before our vegan days, we loved fried eggs. We remember them as lusciously rich and decadent. A semi-firm egg-white combined with a silky, creamy, runny yolk was the perfect combination of texture and flavor.
By far, one of our most popular recipes is the Vegan Fried Egg. With thousands of inquiries into this delicious recipe, it's no wonder it's at the top of our favorites list too!
With a little culinary creativity, and a few trials and errors, we could finally recreate this breakfast favorite.
For the Vegan Egg Yolk
Combine all of the above ingredients into a small saucepan and whisk until well blended. Place the pan over medium heat and whisk continuously while cooking until the mixture begins to bubble; about 5 minutes. Keep it bubbling for another 30 seconds, remove it from the heat, cover and set it aside.
For the Vegan Egg White
1/2 to 1 block of firm or extra-firm tofu
1 teaspoon vegan butter
Drain off the water from the tofu. Using a sharp knife, cut the block of tofu into 1/8-inch to 1/4-inch thick slabs, then cut corners away to make a round/oval shape. Using the tip of a spoon, cut out a hole in the center that measures about 1 1/2-inches in diameter.
Next, heat a non-stick skillet (preferably cast iron) over medium heat, then add the butter. When the butter has melted and is beginning to sizzle, fry the tofu until it's lightly browned and slightly crisp around the edges, about 2 to 3 minutes per side. Place the "egg white" onto a plate, then fill the hole with the "egg yolk mixture."
Season with a pinch of salt and some freshly ground pepper, and enjoy!
If making the "fried egg" look like a fried egg isn't so important to you - don't worry - looks aren't everything! You can place the cooked tofu onto a plate and drizzle the "yolk" over the top. It will be delicious either way!