Vegan Folded Brekky Egg
Prep Time: 10m | Cook Time: 10m | Servings: 3-4 vegan eggs
Ingredients
- 125g silken tofu
- 1/4 tsp black salt (sub for regular salt if you don’t have black salt!)
- 1/4 cup chickpea flour (40g)
- 1/2 cup water (125ml)
- 1/8 tsp baking powder (1g) (not soda!)
- less than 1/8 tsp turmeric (OPTIONAL - it’s just for colour and doesn’t make a huge difference)
Instructions
Blend all egg ingredients in a blender until smooth.
In a saucepan, on low-medium heat, melt a little vegan butter in a non-stick frypan, enough to cover the base of the pan.
Once butter is totally melted, pour batter in SLOWLY - you want just a thin layer, just enough to cover the base of the pan - so pour in and swirl it around immediately so it spreads to cover the base of the pan!
Cook with lid on for 1.5-2 minutes. When you take the lid off, the top of the ‘egg’ should look a little spongey and shouldn’t be shiny-liquid any more. Now you can fold the corners in to create a square shape! (see my instagram story to if you need help @itslizmiu).
Cook in the square shape and cook for 30 seconds more. Flip the square egg once and cook for 30 seconds more.
Serve on toasted english muffins with a vegan sausage patty, or avocado or whatever you like!
ENJOY UR BASIC BUT YUM VEGAN EGG!!! MCMUFFIN STYLE RECOMMENDED!!
