Vegan Folded Egg

Plants can do so much. So much that they can make a damn good vegan egg.

In my opinion, it's always an eggcellent time to integrate plant-based alternatives onto your plate. I not only love this recipe because of the taste and texture, but because it is made up of wholesome, whole food ingredients.

You can eat the folded vegan egg as is (it's great with hot sauce), on avocado toast, or even in a Vegan New York B.E.C.

It can also be folded into an omelet, stuffed with your favorite fillings.

Vegan Folded Egg Recipe

Makes 4-6 folded eggs

Ingredients

• 200 g silken tofu, drained

• 1/3 cup (30 g) chickpea flour

• 1 tablespoon cornstarch

• 1/4 teaspoon baking powder

• 3/4 cup (177 ml) water

• 1 tablespoon avocado oil or olive oil

• 1 tablespoon nutritional yeast

• 1/2 teaspoon sea salt

• 1/4 teaspoon onion powder

• 1/8 teaspoon turmeric

• Pinch of kala namak (black salt)

• Optional: slice of vegan cheese

• Optional: cracked black pepper

• Optional: cooked veggies of your choice if you want to make this into an omelet

Instructions

1. Blend together the first 10 ingredients from the ingredients list (up until the kala namak/black salt).

2. In a pan (preferably a non-stick ceramic or similar) on medium heat, melt a little vegan butter then add in enough of the mixture to just coat the base of the pan. Make sure the layer is very thin (swirl it around the pan immediately to spread out before it starts cooking too much). The thickness should be kind of like a crepe!

3. Place a lid on the pan, lower the heat to low-medium, and cook for about 5 minutes (it should be somewhat spongey looking before moving to the next step).

4. Remove the lid, increase the heat to medium-high, and continue cooking for another 3 minutes or until cooked through (there shouldn't be any wet batter). You do not need to flip to the other side since it should have cooked with the help of the steam.

5. Once cooked through, fold over the corners to form a square and remove from heat. If you want to add cheese, place on low heat and cover with the lid for a few seconds to melt.

6. Add a pinch of black salt for an eggy flavor upon serving (cooking the black salt will significantly reduce its flavor, so I add it at the end).

7. Serve as is or however you normally like to eat eggs. With black pepper, hot sauce, ketchup, on avocado toast, etc. I like it on a roll or bagel with vegan bacon, cheese, and ketchup (NY style). If you want to make this into an omelet, don’t fold the corners - instead add in some cooked veggies like peppers and onions, spinach, vegan cheese, then fold over one side. Serve and enjoy!