This is intended as a vegan substitute for the various egg preparations that include a cooked egg white and a runny yolk, such as over-easy sunny-side up, soft boiled, or poached eggs.
When I make substitute recipes like this, my goal is not really to make an exact replica but to imitate only the aspects I like best, without slavishly trying to mimic details that are insignificant or even negative. That is why I haven’t made a great deal of effort to give my mock eggs the exact shape and appearance of real eggs. The small cubes of tofu cook more quickly and consistently than large egg-like ovals would, and are easier to eat as well. I’m also one of those vegans who find the sulfurous odor of real eggs repellant rather than appealing, so I have steered clear of black salt, which is usually intended replicate that effect in egg substitutes.
Overall, I was pleased with the result of this recipe. It’s not overly rich (particularly if you use the Smart Balance Light instead of full-fat margarine) so it pairs nicely with richer breakfast/brunch offerings, such as hashbrowns or waffles.
|Vegan Mock Runny Egg on Whole Grain Toast|
Vegan Mock Runny Egg on Toast
1 lb firm or extra firm tofu, diced into ½ to ¾ inch cubes
Mock Yolk Sauce:
½ cup unsweetened soy milk
½ cup water
3 Tbsp nutritional yeast
1 Tbsp cornstarch
1/8 tsp onion powder
1/8 tsp dill weed (optional-omit if you don’t want green flecks)
1/8 tsp turmeric
1/8 tsp salt
dash or two of paprika
1 Tbsp vegan margarine or reduced fat oil spread (I used Smart Balance Light)
6 to 8 pieces of whole grain toast (or 3-4 vegan english muffins, split in half)
vegan bacon substitute, optional (any kind you like)
First, get the tofu started: Spray a nonstick pan lightly with cooking spray. Spread tofu cubes into a single layer and bring to medium heat. Cook until golden on the bottom, about 8 minutes (time will vary according to pan and stove). During this time, occasionally press down on the tofu with the back of your spatula to help extract moisture and get a good sear. When ready, flip the tofu and cook the other side for 4-5 minutes more, until the tofu is golden brown on both sides and has a nice firm texture. Sprinkle the tofu with onion salt to taste and set aside.
Meanwhile, prepare your optional vegan bacon, if you’re including it.
|making the sauce|
And to make your yolk sauce: Mix together cornstarch, nutritional yeast, and seasonings in a small saucepan and slowly whisk in the soymilk and water. Cook over medium heat until it bubbles lightly and thickens to your liking. Stir in the margarine/oil spread and let it melt.
And finally, to assemble: Toast your whole grain bread or English muffins. Spread them with a little more margarine/oil spread if you like. Arrange a layer of tofu cubes on each piece, and ladle some sauce over top. Place a few slices of vegan bacon on top if you wish. Enjoy!
|On an English Muffin|
|Mock egg yolk sauce over veggies|
You’ll probably end up with some extra sauce, so feel free to try it drizzled over some hash browns or sopped up with a soft biscuit. It’s also good over steamed veggies such as broccoli, cauliflower, or asparagus.
In a related note, I tried a new vegan product recently. It is called Bacon Seitan, and it’s just simple seitan flavored and colored with paprika and smoke flavoring, then sliced very thinly. There are no instructions or serving suggestions on the package, so I just winged it by laying them out on a cookie sheet and baking them for 8 minutes at 400. It turned out to have more of chewy texture instead of super crunchy one, but I rather liked it. It had good flavor and curled up around the edges authentically.
It’s a very lean product as is, so you would probably get a more bacon-esque result if you pan-fried it in some oil to give it richness and crunch. Or you could just embrace the leanness (I kind of consider it a perk). The overall effect is not unlike turkey bacon, which is what I actually ate many years ago as a meat-eater anyway. Overall, I liked it fairly well, and it went nicely on top of my mock-runny egg toasts. I have never really been a connoisseur of bacon though, so your mileage may vary.
|Mock Runny Egg on an English Muffin with Seitan Bacon|