Vegan egg on toast, plantbased golden deliciousness and easy to make

INGREDIENTS:

Ingredients egg yolk:

• 1 1/2 tsp polenta (use the one that only takes up to 5 minutes to cook)
• 50g chickpeas
• 1/2 cup water
• 45g melted margarine
• 3/4 tsp turmeric
• 1/2 tsp kala namak salt
• 1/4 tsp garlic powders
• 1 tsp sunflower oil
• 1 1/2 tbsp nutritional yeast

Ingredients egg white:

• Firm tofu
• A bit of nutritional yeast
• Kala namak salt
• Pepper

Ingredients toast:

• Toasted bread
• Finely sliced up avocado
• Lemon juice
• Sliced tomato
• Salt
• Pepper
• Chives (optional)

METHOD:

If you bought kala namak salt and it comes in flakes or rocks then put some into your blender until it has a more powdery consistency. That works better with this recipe.

To a blender add 1/2 a cup of water, 1 1/2 tsp polenta, 50g of drained chickpeas and 45g of melted margarine and blend until you have a very smooth consistency.

Pour the mixture into a small pan, add all other egg yolk ingredients and turn up the heat to medium. Cook for 5 minutes or until the egg yolk has the desired consistency. You might have to add a bit more water or oil if you like the egg yolk more shiny.

For the egg whites press the water out of the tofu (so it absorbs flavours better) and cut it into thin slices. Season them on both sides with a bit of kala namak salt, pepper and a few nutritional yeast flakes.

Fry the tofu in a pan with a bit of oil. While the tofu is sizzling, toast the bread and slice up the avocado and the tomato.

When they are done, start assembling. Add the avocado first, drizzle some lemon juice on it and a bit or salt, add the tomato, then the tofu egg whites and then the golden egg yolks on top. Sprinkle some chives on it to give it a bit of extra flavour. Enjoy!

If you like vegan egg recipes, also check out my tofu scramble recipe here or this protein packed eggless egg salad recipe.