This recipe is from the ever innovative Mouthwatering Vegan, (aka Miriam Sorrell). I didn't feel like it tasted that much like fried eggs in terms of the egg white but the yoke part was pretty good and I imagine it making a delicious egg salad! I would have like my yoke to be runnier but I can try again later! Delicious with vegan Hollandaise sauce (pictured)!
Vegan Fried Eggs
2 heaped Tbsp dried instant mashed potatoes
7 Tbsp (105 mL) hot water
1 tsp nutritional yeast
¼ tsp turmeric
¼ tsp kala namak salt, otherwise known as black salt
¾ tsp Orgram egg replacer (or Ener-G in the US)
1 tsp vegan margarine
1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)
1 x 349g(12.3 oz) pack of firm silken tofu - you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up – makes for a firmer cut.
Oil for frying
Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk, but it should be thick in consistency.
Then spoon out half of the mixture into a separate bowl, and set aside.
Using a round cutter (as big as will fit in the tofu), cut through the centre of the tofu block, so you should be left with a cylinder around 2” thick – this will yield around 4 egg whites.
Cut this into 4 equal slices with a very sharp knife.
Next, with a smaller round cutter, press out the centre of the ‘egg white’, which will leave space for your ‘yolk’.
Now heat up some oil in a non-stick pan.
Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly.
Then, using the smaller cutter, cut out the ‘yolk’ circle, which will fit inside the centre of the ‘egg white’ perfectly. But don’t place it in there yet at this stage.
Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides.
Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
Meanwhile add some hot water to the mix in your 2nd ‘egg yolk’ bowl, and stir all the time until you reach a smooth egg yolk consistency.
Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don’t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce.