Vegan boiled eggs
Do you miss eating boiled eggs? Then this is the perfect recipe for you!
Servings: 10 medium sized eggs
Calories: 19kcal
Ingredients
The ”white”
- 0,25 cups cubed extra firm tofu
- 0,75 cups water
- 1,25 tsp agar agar
- 0,5 tsp black salt (kala namak)
- 1,5 tsp nutritional yeast
The ”yolk”
- 2 medium sized potatoes
- 1 tbs plant based butter
- 0,25 tsp black salt
- 0,25 tsp turmeric
- 1,5 tbs nutritional yeast
Instructions
- Add all the ingredients to the whites to a food processor and mix for 2 minutes. The liquid should be completely mixed.
- Pour in a pot and bring to a boil.
- When ihe liquid starts boiling, pour the liquid through a strainer to make sure there’s no pieces ot the tofu in the liquid.
- Pour into egg shaped silicone moulds and put in the refrigerator to set for about 20 minutes.
- Meanwhile, peel, cube and boil the potatoes.
- Mash the boiled potatoes and mix with the rest of the ingredients to the yolk.
- Use a melon baller to scoop out the part of the whites where the yolk should be.
- Place the mashed potato in the whites and voila! You’ve made your very own home made vegan boiled eggs!
Notes
Store in refrigerator for up to a week. I prefer not to put in the ”yolk” until the same day I’m eating the eggs to prevent the yolk to getting dry.
Nutrition
Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 191mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.2mg