Vegan Toast with Fried Egg
Looking to elevate your breakfast game while staying plant-based? This Vegan Toast with Fried Egg is a mouthwatering twist on a morning classic, combining rich flavors and wholesome ingredients for a satisfying start to your day. A golden sourdough base, spread with creamy vegan butter, is topped with a homemade vegan "fried egg" crafted from silken tofu, chickpea flour, and turmeric to mimic the texture and taste of traditional eggs. Infused with a touch of kala namak (black salt), the "egg yolk" captures that tantalizing egg-like flavor—all without animal products. Customize your toast with optional toppings like avocado slices, microgreens, or cherry tomatoes for an extra burst of freshness. Ready in just 20 minutes, this quick recipe is perfect as a nutritious breakfast or brunch idea. A delightful fusion of vegan innovation and comfort food, this dish will keep you coming back for more!
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Recipe Information
Ingredients
- 2 slices Sourdough bread (or gluten-free bread, if desired)
- 2 teaspoons Vegan butter
- 0.33 block (about 100g) Silken tofu
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Kala namak (black salt)
- 1 teaspoon Cornstarch
- 2 tablespoons Unsweetened plant-based milk (e.g., almond milk, soy milk)
- 2 teaspoons Neutral cooking oil (e.g., sunflower oil)
- 2 tablespoons Chickpea flour
- 1 teaspoon Nutritional yeast
- 0.125 teaspoon Salt
- 0.125 teaspoon Ground black pepper
- 1 serving Optional toppings (e.g., avocado slices, microgreens, cherry tomatoes)
Instructions
Toast the sourdough bread slices until golden brown. Spread 1 teaspoon of vegan butter on each slice while still warm. Set aside.
Prepare the 'egg white': In a bowl, whisk together the silken tofu, 1 tablespoon of chickpea flour, 1 tablespoon of plant-based milk, and a pinch of salt until smooth. The mixture should resemble the consistency of pancake batter.
Prepare the 'egg yolk': In another small bowl, combine 1 tablespoon of chickpea flour, 1 teaspoon of nutritional yeast, 0.25 teaspoon turmeric powder, 0.25 teaspoon kala namak, 0.125 teaspoon salt, 0.125 teaspoon black pepper, and 1 tablespoon unsweetened plant-based milk. Mix until a thick paste forms.
Heat 2 teaspoons of neutral cooking oil in a non-stick skillet over medium heat.
Pour the 'egg white' mixture into the skillet, spreading slightly to form a thin, round layer about 4 inches in diameter. Let it cook for 2-3 minutes or until the edges begin to firm up.
Spoon the 'egg yolk' mixture into the center of the 'egg white' while it is still slightly wet and uncooked in the middle. Use the back of the spoon to create a round 'yolk' shape, similar to a fried egg.
Cover the skillet with a lid and cook for an additional 2-3 minutes until the 'egg white' is fully set and the 'egg yolk' is heated through.
Remove the vegan fried egg carefully from the skillet and transfer it onto one of the toasted bread slices.
Optional: Top the vegan toast with fried egg using avocado slices, microgreens, or cherry tomatoes for added flavor and nutrition.
Serve immediately and enjoy your vegan toast with fried egg!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.1 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 615 mg | 13% | |
*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.
