Wow, I’m so obsessed with this vegan fried egg! The texture is really awesome, and the addition of Kala Namak makes it super eggy. Kala namak also known as ‘black salt’, is a volcanic rock salt with a sulfuric taste. It’s pretty mind-blowing how much it makes it tastes like egg. You can purchase it online or in Indian shops.
We’ve been asked a lot recently about why a vegan would want to replicate animal food, and although I can’t speak for everyone, we decided to adopt a plant-based diet for ethical and health reasons, not because we didn’t enjoy the taste of animal products anymore. And sometimes it’s just fun to recreate some classic food such as the classic brunch item, fried egg on avocado toast! So if you’ve been wanting to enjoy it without breaking an egg, this is the recipe for you!
Vegan Fried ‘Egg’
Equipment
Ingredients
‘Egg’ White
- ⅔ cup (157.73 g) silken tofu
- ⅔ cup (106.67 g) rice flour
- ¼ cup (59.15 ml) soy milk
- ½ tsp black salt
‘Yolks’
- 100 g cooked sweet potato
- ¼ tsp black salt
- 1 tbsp tapioca flour
- 1 tbsp (7.5 g) nutritional yeast
- 3 tbsp water
- 1 tbsp olive oil
Instructions
- Start by blending all the ‘Egg’ white ingredients in a blender until you achieve a smooth consistency.
- In a clean blender, combine all the 'yolks' ingredients and blend until smooth.
- Heat up a pan on medium heat. Add a little oil, pour some of the egg white mixture in a circle and top with some of the yolk mixture.
- Cook covered for about 1.5 minutes. Your vegan fried ‘egg’ is ready to be served and enjoyed!
Video
Per Serving/Portion
You might also like
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
what can I sub for the rice flour if I don’t have any? And can I make the mixture ahead and cook as needed or do I need to make all of the “eggs” right away?
I have only tested it with rice flour, I’m not sure what else would work well.
You can keep the mixture for a couple of days in the fridge, and cook when ready 🙂 Hope you love it!
Hi! Is it possible to use firm tofu instead of silken for the egg white?
I have not tried it, if you do, I can’t guarantee the same result, but I think you would need to add some extra liquid to make it work. Let us know if you try 🙂