One of the things that I have had the hardest time to get something close to the comforting taste, the silky texture and the sunset yellow of egg yolk. I have tried many recipes with all kinds of ingredients including some of the new ready made egg substitutes, but none came close to what I was looking for…..until now!
What you will need:
- 1 block of firm tofu
- Salt, pepper and paprika to season
- 1 Cup of cooked sweet potatoes
- 2/3 Cups of non-sweetened plant based milk
- 3 TBS nutritional yeast
- 2 TBS vegetable oil
- ¾ tsp turmeric
- ¼ TBS Kala namak salt (optional – use regular salt if you don’t have)
Slice the tofu into 4-6 slices lengthwise. Make a hole in the middle where you want the yolk to be. A dash of salt, pepper and paprika on both sides and place into a frying pan for 2 minutes on each side, to brown the tofu a bit. Put on plate and pour the yolk into the holes.
Mix all the other six (6) ingredients in a blender until smooth. Transfer to a saucepan and let simmer to thicken to your liking. Using a small ladle or spoon, pour the yolk into the holes of the tofu slices.
You can keep the rest of the yolk for dipping or freeze in ice cube trays and save for later. I usually make quadruple the recipe to save time.
Serve with roasted potatoes, a few tomatoes and delicious sprouts.