Vegan Telur Ceplok
Recreate the beloved Indonesian classic with a plant-based twist in this Vegan Telur Ceplok recipe! This ingenious dish transforms firm tofu into a stunning "sunny-side-up egg" lookalike, complete with a rich, yolk-like center made from kala namak (black salt) for that authentic, eggy flavor. Enhanced with nutritional yeast, turmeric, and a crispy cornstarch coating, each tofu piece is pan-fried to perfection before being topped with a golden yolk-inspired sauce. Ready in just 25 minutes, this dish is ideal served over steamed rice, paired with sambal, or alongside your favorite Indonesian side dishes. Whether you're vegan or simply exploring meat-free meals, this quick and flavorful recipe offers a delightful, protein-packed alternative to the traditional Telur Ceplok.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 2 tablespoons Cornstarch
- 1 tablespoon Nutritional yeast
- 1 teaspoon Kala namak (black salt)
- 0.5 teaspoons Turmeric powder
- 50 milliliters Unsweetened plant-based milk (e.g., soy or almond)
- 1 teaspoon Cornstarch (for the yolk)
- 50 milliliters Water (for the yolk)
- 2 tablespoons Vegan butter or neutral oil
- 1 tablespoon Optional garnish: chopped scallions or chili slices
Instructions
Press the firm tofu for 10 minutes to remove excess water. Pat it dry with a clean kitchen towel.
Cut the tofu into 4 round slices about 1 centimeter thick. Use a circular cookie cutter if you'd like to create an egg-like shape.
In a small bowl, mix 2 tablespoons of cornstarch, 1 tablespoon of nutritional yeast, 0.5 teaspoons of kala namak, and 0.25 teaspoons of turmeric powder to create a coating for the tofu. Dredge each tofu slice in this dry mixture to coat evenly.
Heat 1 tablespoon of vegan butter or neutral oil in a non-stick skillet over medium heat. Fry the tofu slices for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside.
To prepare the vegan egg yolk, mix 0.5 teaspoons of kala namak, 0.25 teaspoons of turmeric powder, 1 teaspoon of cornstarch, and 50 milliliters of water in a small saucepan.
Place the saucepan over low heat and cook the mixture while stirring constantly for 2-3 minutes. It will thicken into a yolk-like consistency. Once done, remove from heat.
Return the fried tofu slices to the skillet. Using a spoon, place a dollop of the vegan yolk mixture onto the center of each tofu slice to mimic the appearance of a fried egg yolk.
Optional: Garnish with chopped scallions or chili slices for added flavor and presentation.
Serve immediately with steamed rice, sambal, or your favorite Indonesian side dishes.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2225 mg | 97% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 2.0 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2130 mg | 164% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
