Tofu "Eggs"

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