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SeasonalOccasionSpecial OccasionAsianDifficultyDietaryMealHigh-FiberLow-SugarLow-CalorieUnder 45 MinutesPan FryMeal PrepMashupStove TopFood ProcessorBlenderKid-FriendlyBrunchBreakfastVegetarianVeganLow-CarbHealthy

Vegan Egg

Whether you’re vegan or not, this recipe is super fun and will definitely wow your friends! Black salt is going to be your best friend for this recipe, as it perfectly mimicks that “eggy” flavor. While it does have a lot of steps, this recipe is very fun and could be a fun thing to tackle with a few friends!

Merle O'Neal & Karlee Rotoly
Tasty Team
24% would make again
Total Time

4 hr 25 min

4 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 15 min

1 hr 15 min

Vegan Egg
Total Time

4 hr 25 min

4 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 15 min

1 hr 15 min

Ingredients

for 12 eggs

Yolk

  • 1 cup kabocha squash (125 g), steamed and mashed
  • 3 tablespoons canola oil
  • 12 tablespoons filtered water, cold, divided
  • 1 teaspoon kala namak, Himalayan black salt
  • ½ teaspoon kosher salt
  • 1 tablespoon cornstarch

White

  • 8 oz silken tofu (225 g), tofu
  • 3 tablespoons rice flour
  • 3 tablespoons filtered water, cold
  • ½ teaspoon kala namak, Himalayan black salt
  • 2 tablespoons full-fat coconut milk

Assembly

  • 4 tablespoons canola oil, divided, for frying
  • kosher salt, to taste
  • black pepper, freshly ground, to taste

Nutrition Info

  • Calories 102
  • Fat 8g
  • Carbs 4g
  • Fiber 2g
  • Sugar 0g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Make the yolk: In a food processor or high-powered blender, combine the kabocha squash, canola oil, 10 tablespoons of water, the black salt, and kosher salt. Blend until completely smooth, about 1 minute, stopping to scrape down the sides as necessary. Transfer to a medium pot.
  2. In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
  3. Bring the yolk mixture to a low boil over medium-low heat, whisking constantly, until the mixture thickens to the consistency of pudding, 3-4 minutes.
  4. Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely, about 30 minutes.
  5. While the yolk mixture cools, make the white: In a blender, combine the tofu, rice flour, water, black salt, coconut milk, and kosher salt. Blend until completely smooth. Transfer to a liquid measuring cup and set aside.
  6. Using a ½ ounce domed silicone mold, divide the yolk mixture evenly between the cups. Refrigerate for 3 hours, until the yolks are set. (If you don’t have a silicone mold, a tablespoon measure works well here).
  7. Remove the yolks from the molds. Set on a paper towel-lined plate.
  8. Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 1½-2 tablespoons of the egg white mixture into the skillet. Spread around slightly to get an ‘egg white’ shape. Place a yolk, flat side down, on the white. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 minutes, until the edges of the white are very lightly browned and the yolk is warmed through. Repeat with remaining white and yolks, adding more oil to the pan as needed.
  9. Season the “eggs” lightly with salt and pepper, then serve.
  10. Enjoy!
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