Makes 24 eggs
photo by Kate LewisSometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu!
These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, don’t worry, it will still taste yummy, just keep practicing kids!
The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh xèo, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg.
The yolk isn’t runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it.
Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea!
Recipes Notes
~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I can’t tell you what will happen if you replace the tofu with carrots or whatever so you’re on your own there, don’t ask me.
~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like!
~You may need to thin the batter once it’s sitting. Don’t add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes.
Ingredients
For the egg white:2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand)
2 tablespoons melted refined coconut oil
1 cup rice flour
2 tablespoon cornstarch
1 teaspoon kala namak
1 cup cold water
1/8 teaspoon agar powder
For the yolk:
1 cup of the egg white mix
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/4 teaspoon paprika
3/4 teaspoons kala namak
1 tablespoon melted refined coconut oil
2 teaspoons tomato paste
Directions
In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides.
Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl.
Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little.
Ok now make the eggs. Spray the pan with cooking spray. Use a 1/4 cup measuring cup filled about 3/4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round.
Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.
Today everything changed… I love tofu scrambles and fritatas and stuff as much as their eggy originals but often find myself saying you just can’t replicate a fried egg… BUT DUH OF COURSE ISA CAN! If it was some random online recipe I’d be pretty skeptical but I’ve never known your recipes to disappoint (I mean I know it won’t be exactly like an egg but I also know it’ll be bomb). I can’t wait to try these out. I’ll have to get the agar agar and kala namak online and live in a sad sort of purgatory until they arrive, but I’m also excited to have an excuse to get some kala namak because I’ve never used it and I’ve wanted an excuse to buy some for awhile!
Thank you! I made some of these this morning, and they were amazing! I made a half recipe, using 1 carton of water-pack Na Soya organic extra-firm tofu, and squeezed excess water out of it (since I didnt have any Mori-Nu tetra pack kind). I didnt use quite as much tomato paste, and added about a 1/2 teaspoon of prepared yellow mustard to the yolk part. Next time I’m going to put the blended egg white and yolk components in squeeze bottles for easier egg-making.
This is something different. I’ll definitely try this over the weekend. Although, is kala namak necessary? Not really sure where to get that.
Kala namak (aka black salt) is pretty necessary to this recipe…it gives it a sulphury eggy taste (in a good way, lol). You can find it in any Indian grocer, or online. Definitely give this recipe a try. I’ve made a half recipe 4 times over the last few weeks, and we never tire of the novelty and taste!
Hi Gus, although the recipe would technically work without it (could just use any old salt – the better quality the better, obvs’) Kala Namak is essential for the eggy flavour. If it helps in your search it is otherwise known as ‘Black-Salt’, ‘Volcanic-Salt’ or ‘Sulphuric-Salt’. I was once lucky enough to find it in a nearby discount shop (Poundland!) there was a pallet full of the stuff – they obviously didn’t know what they had! Good luck.
Can you freeze the mixtures?
I just made these! The recipe was super easy to follow and the eggs came out perfect. I ate them with avocado toast and it was heaven. Thank you, Isa!
Amazing! I made with tofu that was water-packed and squeezed out some liquid, but still came out great! It’s a bit difficult to get a good shape, so the squeeze bottles sound like a great idea. Not the same as a real fried egg, but definitely satisfying!
This is incredible, I can’t get over how perfect these vegan eggs look! Nailed it as always, Isa. Can’t wait to try it.
What egg replacer is recommended?
Are you referring to the “egg white mix?” Pretty sure she means the tofu mixture that was made in this recipe. (My first read over I wondered the same thing for a second.)
Just made these tonight, and they are delightful! The process was much less time-consuming and finicky than I expected. Cooking the “eggs” was a joy, and eating them even more so. I second the avocado toast application, but I can’t wait to have these in a vegan croissant, on top of ramen, straight up with buttered toast… All the things! Thank you, Isa, for this recipe.
Hi, just made these and I’m blown away by how simple it was and how authentic they turned out – thank you! I have tried a number of ways to recreate eggs in the past (particularly fried like these). I am considering using a pinch of Guar Gum to give the recipe a smoother mouth-feel. Do you think I should put this in as-well-as or instead-of the Agar powder?
Can you make these eggs using olive oil instead of coconut oil? I’m going vegan to keep my bad cholesterol down, and that means cutting way back on saturated fat. Coconut oil’s saturated fat is off the charts!
Amazing! I replaced the tofu with navy beans and a little extra water, and the coconut oil with sunflower oil, just since that’s what I keep on hand, and BAM-you’ve rocked my world again!
Whenever I need inspiration for my food service business I always browse through your website or Isa Does It and always come away with more inspiration then I can handle. Thanks!