How do you like your eggs in the morning? Da da da dee dee dee dee.. How about fried… VEGAN FRIED EGGS? Yes! vegan eggs are a thing and I’m going to show you how right here! I am so excited to share this with you!
Delightfully dunkable dippy yolks and soft crispy round the edges whites… oh my…
Breakfast will never be the same again!!
Vegan eggs sound like a bit of an oxymoron but they’re actually so very tasty and come together quick, easy, with just a few ingredients AND without the cholesterol and cruelty.
But what about the protein?
One tofu egg contains double the amount of protein of a regular egg along with healthy fibre. 2 vegan fried eggs for your breakfast will give you almost 1/4 of your recommended daily fibre intake and half your protein for the day! Serve with some healthy wholegrain bread, beans and tofu or tempeh bacon and you’re going to ramp that fibre and protein up even more!
There are 2 parts to this recipe. First you’ll need to hop over and make the egg yolk recipe here.
Then bounce back over to put it together with your fried egg white.
Sound complicated? Its really not at all and these delicious vegan fried eggs are going to be on your plate before you can say “fried or scrambled?”
The egg white is made from tofu, pressed, cut and fried briefly in vegan butter. No need to waste the bits that get trimmed off, fry them up crispy and dip them in the leftover egg yolk… delicious! The important thing is to press your tofu first, pressing gives a much better texture and flavour, leave that out at your peril!
1 block of firm tofu makes 4 eggs, the yolk recipe is more than enough for 4 eggs AND extra dippy sauce.
Vegan Fried Eggs.. Lets do this!
Vegan Fried Eggs
Makes 4 eggs
- 1 block firm tofu drained and pressed
- 1-2 tbsp vegan butter
- 1 quantity egg yolk recipe link in notes
- black pepper garnish
Place the tofu on its side and slice it in half lengthways. Place the halves on a cutting board widest side down and roughly trim into a round ish fried egg shape then slice both eggs carefully into 2 further halves so you end up with 4 egg shapes. (You don't need to mess around with this too much if you don't want to, you can just cut into 4 squares, they just don't won't look so egg like.)
Heat your frying pan over medium heat then melt the butter. Add the tofu slices in a single layer and throw in the trimmings also. Fry for a few minutes until they're just starting to brown, then turn over and fry again. I quite like them slightly browner and crispier on the underside, whiter on the top but you can experiment with how you like them best.
Remove the tofu and place back on the cutting board, use your knife to cut a rough circle out of the centre (again this part is optional, you could just as easily pour the yolk over the top of your tofu egg white). Plate your tofu up and pour the egg yolk mixture into the holes in the centre. Serve with the crisped up tofu trimmings and whatever else you fancy. Keep the leftover yolk mixture for dipping and pouring!
Press your tofu either by using a tofu press or by wrapping in kitchen paper, putting a board on top and placing something heavy on it for 15-30 minutes. Pressing it takes care of the texture. The more water you press out, the firmer and more pleasingly chewy it becomes. Some people like to throw the packaged tofu straight in the freezer, supposedly freezing it also gives a firmer texture, just thaw it out and then use it as per the recipe when you’re ready, it doesn’t take long to defrost.