These vegan eggs just might fool someone into thinking they are eating real eggs. They really do have that “eggy” taste and the texture of the egg white especially is spot on. The yolk is incredibly tasty, even if it doesn’t exactly replicate a real egg yolk (it comes close though!). My 12 year old PICKY son was so impressed, I think he ate five at dinner the other night! I thoroughly enjoyed eating one on a piece of buttered toast, and it reminded me so much of eating real eggs as a child. If you miss eggs or are trying to give them up, I hope this recipe helps! Make sure you also check out my Vegan Omelette and Tofu Scramble. Serve alongside vegan waffles, pancakes, or on a flaky biscuit with tempeh bacon.
Ingredients you need
Silken firm tofu – Try to use the firm variety, not soft or extra-firm. This is the kind of tofu that comes in a vacuum pack, not regular firm tofu. White rice flour – Don’t substitute anything else. I tried it with regular white flour and they did not come out well at all. Cornstarch – I haven’t tried anything else, but arrowroot might work. Olive oil – You just need a tablespoon. Kala namak – Also known as black salt (though it’s pink), this is what really makes the “eggs” taste eggy, so don’t leave it out! Regular salt Water Yellow mustard – for the egg yolk Nutritional yeast Turmeric – mostly for color Paprika
How to make fried vegan eggs
It’s actually so easy. First, blend the egg white ingredients, either using a blender or food processor. Transfer to a bowl. Add 1/2 cup of the egg white mixture back to the blender, along with the yolk ingredients and blend. Place egg yolk mixture in a smaller bowl. This is simply an overview, see recipe card below for the complete printable recipe.
Melt some refined coconut oil (for no coconut taste) or vegan butter over medium heat in a large pan. Make sure to use either cast iron or a quality non-stick pan. Scoop 1/4 cup of the egg white mixture and pour into the pan, leaving a little hole in the middle if possible. In the hole, place a tablespoon of the yolk. Cook for 2-3 minutes, then carefully flip and cook for 1 more minute. Transfer to a plate, continue with the batter until all the eggs are made and enjoy!
Tips for success
Egg yolk – The vegan egg yolk is medium firm and not runny, which is how I personally like it. If you’d rather have a runny yolk, try this recipe for Vegan Egg Yolk from It Doesn’t Taste Like Chicken. It looks amazing! Be careful as the “eggs” are quite fragile when they are cooking. Use a very thin spatula to get all the underneath the egg before flipping, similar to real fried eggs. Please don’t use a pan that is prone to making ingredients stick. A well oiled cast iron pan works well, or non-stick. For me, stainless steel pans always cause tofu recipes to stick, so I avoid them. Don’t substitute any ingredients or amounts for best results. I’m all for experimenting, but if you make changes here I can’t guarantee the results!
What goes with fried vegan eggs
Whip up an incredible vegan brunch with any of the following recipes:
Vegan French Toast Oven Roasted Breakfast Potatoes Tofu Bacon or Tempeh Bacon Avocado Toast Fluffy Banana Pancakes Vegan Blueberry Scones
