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Vegan Hard Boiled "Egg" - Made of Tofu!

Prepare to be mind-blown by these ultra realistic 100% vegan hard-boiled "eggs"! They are made from only real food plant based ingredients and not only do they look, and taste like eggs, they are also high in protein - even higher than actual eggs!

If you've been eating vegan or plant-based for a while, I'm sure you're familiar with some classic vegan "eggy" creations like tofu scrambles and tofu quiche, which are both on my weekly meals rotation and two of my favorite things to make. However, sometimes I do feel the absence of another type of egg, hard-boiled egg, especially when I'm craving a bowl of ramen or soba.

In the past, I have carved out firm tofu into egg shapes to make vegan "eggs" for my noodle bowls but of course, it was nearly impossible to carve the "eggs" perfectly. So I set out to create a much more realistic version while keeping the same spirit of real food and never losing sight of nutrition.

That's how these vegan "eggs" are born, they're made from tofu, agar agar, chickpea flour, tapioca flour, kala namak, and a few other common pantry seasonings! And each of these "egg" halves contains about 6 grams of protein - the same amount as a WHOLE egg! But none of the cholesterol. How's that for plant power ;)

Watch the video below to watch the magic happens and if you try them please tag me on Instagram and Tiktok.


INGREDIENTS:

*makes 6 "egg" halves

For the "egg" white -

12 oz extra firm silken tofu

2/3 cup water

1/2 teaspoon agar agar powder

1/2 teaspoon kala namak, aka black salt

2 tablespoon soy milk


For the "egg" yolk -

3 tablespoon chickpea flour

1 tablespoon tapioca flour

1/4 teaspoon turmeric

1 teaspoon yellow mustard

1/8 teaspoon kala namak

3-4 tablespoon water


TO MAKE:

- Make the white part first. In a sauce pot, stir together the water and agar agar powder then transfer onto the stove, bring to a boil over medium heat, stir frequently to make sure the agar agar powder is fully dissolved;

- Meanwhile, blend together the silken tofu, kala namak and soy milk till very smooth;

- Once the agar agar mixture is boiling and dissolved, add the tofu mixture to the pot, stir to mix well;

- Pour the white mixture into the egg mold, gently shake to make the surface even, let it cool down on the counter for 15 minutes before transfer to the fridge, agar agar solidifies very quickly so it doesn't take long to set, 30 minutes will do;

- While waiting for the white part to set, make the yolk part. In a saucepan, stir together all the ingredients except the water;

- Then slowly drizzle in the water while stir to mix the ingredients until a smooth and thick batter forms;

- Transfer onto the stove, heat over low-heat while continue to stir, slowly cook for 5 minutes, if the mixture gets too dry or thick, add a splash of water as needed;

- Remove from heat and let cool down;

- Take the "egg" whites out of the fridge, scoop out a little bit from the center, fill the yolk mixture into the cavity, smooth out the top;

- Put the mold back in the fridge and let the yolk set for at least half an hour;

- Use it for a noodle bowl, "egg" salad, toast, or anything you like, enjoy!

 

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