Vegan Fried Egg

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Vegan Fried Egg

Yield: 4

Author: Ori Harrington

Prep time: 30 MinCook time: 15 MinInactive time: 30 HourTotal time: 30 H & 45 M

Ingredients

Egg white

• 100g firm tofu
• 2 tbsp. water
• 1 1/2 tbsp. vegetable oil
• 1 tsp. black salt (Kala Namak)
• Salt & pepper to taste

Egg Yolk

• 3/4 cup water
• 3 tbsp. nutritional yeast
• 2 tbsp. vegan butter -melted (I used Becel)
• 1 1/2 tbsp. corn starch
• 1 tsp. black salt (Kala Namak)
• 1/4 tsp. turmeric

Instructions

Egg white

1. Blend all the ingredients in a high speed blender, set aside.

Egg yolk

1. Whisk all the ingredients together, turn the heat up to medium while whisking constantly. Once it thickens up, set aside until its no longer boiling.
2. Transfer the mixture to a tbsp. so they will cold down in the shape, then pop in the fridge for 30 minutes.

Method

1. Using a non-stick pan, melt a tbsp. of vegan butter to medium-high heat, once melted, pour 1/2 cup of the mixture on the hot pan, allow it to cook until you see bubbles coming up on the sides.
2. Bring the heat to medium low, and allow it to cook covered for an extra 5-6 minutes or until all the mixture has dried.
3. Top with the cold egg yolk once you are ready to serve, and cook for 1 minutes.
4. Top with fresh pepper if desired.

Nutrition Facts

Calories

149.25

Fat (grams)

9.74 g

Sat. Fat (grams)

1.6 g

Carbs (grams)

8.99 g

Fiber (grams)

2.42 g

Net carbs

6.58 g

Sugar (grams)

0.11 g

Protein (grams)

6.93 g

Sodium (milligrams)

1673.47 mg

Cholesterol (grams)

0 mg