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. It was the perfect combination of textures and flavor.
The Vegan Fried Egg is, by far, one of our most popular recipes. With thousands of inquiries into this delicious recipe, it's no wonder it's at the top of our favorites list too!
With a bit of culinary creativity, and a few trials and errors, we're happy to say that 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 continue whisking until the mixture begins to bubble, about 5 minutes. Continue to cook for another 30 seconds, remove it from the heat, cover and set it aside.
For the 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 a small cup (or tip of a spoon), cut a hole in the tofu center that measures about 1 1/2-inches in diameter.
In a non-stick skillet (preferably cast iron), melt the butter over medium heat. Add the tofu and fry until it's lightly browned and crisp around the edges, about 2 to 3 minutes per side. Place the tofu on 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 your "fried egg" look like a fried egg isn't that important to you - don't worry - looks aren't everything! You can skip cutting a hole in the tofu. Instead, fry the tofu pieces, place the cooked tofu onto a plate and drizzle the "yolk" over the top. It's delicious either way!