Vegan fried egg
France
Prep: 45 minutes
Cook: 20 min
Difficulty: Easy
Vegan egg ? Yes, with tofu and squash, and thanks to the kala namak salt (find out more) that has a taste of eggs!
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Ingredients
To delight
2
people
100
g
butternut squash
50
g
corn starch
2
càc
Kala Namak salt
1
càs
olive oil
200
g
silk tofu
100
g
rice flour
100
ml
water
1
càs
Flora Plant unsalted butter
Directions
Step 1
Chop squash into pieces (without the skin) and steam for 20 minutes.
Step 2
Meanwhile blend tofu, rice flour and water. Add 1 teaspoon kala namak salt, stir well and store in fridge for at least 1 hour.
Step 3
When the squash is ready, mash and mix with the corn starch, oil and 1 teaspoon kala namak salt. Set aside.
Step 4
When you’re ready, heat the squash yolk on medium heat, and melt butter (find out about Flora Plant)in a frying pan. Pour in a ladle of tofu white and fry for 2 minutes.
Step 5
Transfer to a plate and add a teaspoon of squash yolk on top. Repeat until you’re out of white, and keep the yolk for other recipes!
