Whipped Tofu Egg Fry
This is the easiest vegan fried egg ever! Fry up the whipped tofu base to make it, and you can top with my super easy bacon drizzle for even more flavor.
Servings: 1
Ingredients
- 1 teaspoon oil
- 2 to 3 tablespoons savory whipped tofu
- turmeric
- black pepper
- Kala Namak aka Indian Black Salt/Sulphur Salt
Instructions
- Heat a skillet over medium-low heat, and add the oil. Once the oil is hot, add the savory tofu mixture, and spread it out. It might start to bubble and spatter a bit, but if it's spattering too much turn the heat down a little bit. Sprinkle turmeric in the center for a yolk look, and sprinkle black pepper and kala namak generously.
- Cover the pan and cook for 3 to 4 minutes, increasing heat to medium at the 2-minute mark. Once it's golden on the edges and the center has set, top with pesto, a small pinch of Kala namak , my bacon drizzle (see notes), chili oil or other toppings of choice. Serve immediately on buttered multigrain or sourdough toast, with sliced tomatoes or avocado.
Video
Notes
Bacon drizzle mixture: Mix 1 tsp soy sauce, 1 tsp maple syrup , 1/2 tsp smoked paprika, 1/4 tsp garlic powder and use.
More Variations: Use spices on your egg fry for variation, such as Cajun blend, Berbere or garam masala.
Nutritional information is for the whole recipe, which makes 1 serving. It does not include toppings, since that will vary.
Nutrition
Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 53mg | Fiber: 0.03g | Sugar: 0.4g | Calcium: 9mg | Iron: 0.2mg