This vegan egg is made with pan fried tofu as the egg white and an easy “yolk” mixture thickened with arrowroot powder and flavored/colored with nutritional yeast and turmeric. It really does mimic the thick and slimy texture of egg yolk and is a great vegan option for lots of egg-centric meals!

Feel free to use any combination of veggie toppings that you’d like, such as kimchi, pickled vegetables, shitake mushrooms, radishes, spring onion, etc based on your preferences and fridge inventory! 🙂

Ingredients
olive oil
1 package of mushrooms, roughly chopped
1 Tbsp butter
1/2 package extra firm tofu, drained and pressed, cut into 1/4 inch oval slices
1 cup water
1 Tbsp + 1 tsp arrowroot powder
2 tsp nutritional yeast
2 Tbsp vegetable oil
1 tsp salt
1/4 tsp turmeric
2 servings cooked rice
1 can bean sprouts
2/3 cup matchstick carrots
1/2 cucumber, sliced into thin sticks
salt and pepper to taste
soy sauce for serving

Ingredients
In a medium skillet over medium heat, add olive oil and mushrooms. Saute until mushrooms are browned and softened slightly, about 5 minutes. Meanwhile, in a medium skillet, add butter and melt over medium heat. Add tofu slices and brown, about 3-4 minutes on each side. Remove from pan and cut a small hole in the center of each slice to resemble an egg. Set aside. Next, in a small saucepan, add water and arrowroot powder and whisk until the arrowroot powder is completely dissolved. Add nutritional yeast, vegetable oil, salt, and turmeric, whisk, and place over medium high heat. Bring to a light simmer and let thicken for about 5 minutes, whisking occasionally. To serve, in bowls, place rice, cucumbers, carrots, mushrooms, bean sprouts, top with a slice of tofu and spoon the yolk mixture into the center egg hole. Season with salt and pepper, and drizzle the vegetables with soy sauce. Serve immediately.

Serves 2