I tried to replicate a tofu fried "egg".
Tofu Eggs
Start with:
Inside Egg Yolks
6 oz of cold water
1 TBSP agar flakes
¼ tsp salt
¼ tsp mustard powder
¼ tsp turmeric powder
Whisk all the ingredients together and soak for 5 minutes, then bring to a boil and cool. Chill in the refrigerator until firm. When ready to use pulse in a mini chopper until small pea to sand granules.
Next, prepare the agar mixture * for the “egg yolks and white”
6 oz of cold water
1 TBSP agar flakes
Whisk all the ingredients together and soak for 5 minutes, then bring to a boil and cool. Chill in the refrigerator until firm. When ready to use pulse in a mini chopper until small pea to sand granules. This will be divided between the “egg yolks and egg white mixture".
Tofu “Egg” yolk mixture
16 oz.extra firm tofu
1 tsp mustard powder
½ tsp salt
1 ½ tsp turmeric powder
1 ½ TBSP oil
½ cup gf flour-no xanthum gum in mix
3 tsp of nutritional yeast
1 ½ tsp cream of tarter
2 TBSP agar mixture *
Blend all the ingredients together in a blender until smooth. When agar mixture is cooled and finely chooped, add 2 TBSP to the blender and mix thoroughly. Should look like a very thick cream with no lumps. If needed add soymilk by the teaspoonful until the consistency you need. The mixture will look a pale yellow. The turmeric when exposed to heat “blooms” in colour to become very golden yellow. Put into a bowl, cover with plastic wrap. Put in the refrigerator and chill for at least 1 hour.
Tofu "Egg" White Mixture
24 oz.extra firm tofu
1 tsp salt
2 TBSP oil
½ cup gf flour-no xanthum gum in mix
2 tsp of nutritional yeast
2 tsp cream of tarter
3 TBSP agar mixture *
Blend all the ingredients together in a blender until smooth. When agar mixture is cooled, add 3 TBSP to the blender and mix thoroughly. Put into a bowl, cover with plastic wrap. Put in the refrigerator and chill for at least 1 hour.
Assembly
1)Heat the oven to 325 degrees.
2)Using a large scoop, scoop out the “egg whites” onto a silpat mat. Dip a spoon into cold water and spread the “egg whites” in a random shape leaving the mixture at least ¼ inch thick.
3) Using the small scoop, scoop a portion of Inside Yolk on top of the “egg whites”.
4)Using the medium scoop, scoop the “egg yolk” on top of the Inside Yolk mixture . Using a clean small spoon dipped in cold water smooth the rounded yolk .
5)Bake for 25 minutes.
6)Remove and cool to room temperature.
7) I usually do 6 “eggs” at a time. Keep the mixtures chilled in the refrigerator until used.
8)Store in a sealed container and refrigerate.
9)To reheat, steam gently on stove top for 3-5 minutes. Don’t overcook.
Enjoy!
Karen
