this is a breakfast i have been meaning to make for a long time. one of the things that i’ve missed as a vegan is egg runny egg yolk. a while back i bought Vegg and have used it here and there but not to make a fried egg yet. UNTIL NOW.

also on the menu was my old pal: tempeh bacon. served with sautéed kale, roasted garlic hash browns, baked beans, garlic stuffed olives and oranges.

this makes 4 eggs and lots of bacon for a very generous breakfast for 2.

first off, marinate your tempeh.

1/2 square of tempeh (i used 7 grain), sliced

2 tbsp bragg’s

2 tbsp dark soy sauce

5 shakes of liquid smoke

pinch of brown sugar

1 tbsp olive oil

1/2 tsp sriracha (optional)

mix it all up in a shallow dish and lay your tempeh strips down to marinade (flip them after 10 minutes if they aren’t covered).

remove the tempeh from the marinade and shake off excess. fry until browned on both sides.

EGGIES

1 pkg medium firm tofu

pinch of truffle salt

a shake of nutritional yeast

lots of black pepper

1 tbsp chopped dill

1 1/2 tsp Vegg

1/3 c. hot water

this is the funny part. cut the tofu into 4 slabs and then scoop out a hole in the middle. then cut the outside so it’s something closer to a circle than a square, so you have sort of a tofu doughnut. lastly, cut it down on an angle a bit out towards the bottom edge,  so it slopes like a little eggy volcano. blot the tofu gently but don’t press. once it’s in the weird final egg shape it’s quite delicate so be careful with it. at this point they come together quite quickly, so if you have potatoes or other things cooking, get them done first. you don’t want cold eggs.

get a non stick pan hot, put in olive oil so it coats the bottom and then put int your tofu volcanoes. fry unti browned and spotted on the bottom, then carefully flip once. add dill, yeast, salt and pepper. continue to cook for a couple minutes.

in a blender, combine the water and Vegg powder and whiz it up until it’s smooth. these are your yolks.

plate your tofu volcanoes and pour the yolks into the holes. top with extra black pepper. DONE DEAL.