Vegan Liquid Egg
Author -Yields: 2.25 cups
Ingredients
- 16 oz silken tofu (450g)
- 1/2 cup chickpea flour (60g; substitute 1/2 cup/70g unbleached, all-purpose flour)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon kala namak (optional; replace with 1/4 teaspoon fine sea salt in addition to the sea salt listed below)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon baking powder
Instructions
- Blend all ingredients together in a blender or a food processor till smooth. At this point, the mixture can be stored in an airtight container in the fridge for up to 3 days.
- To prepare the liquid egg for omelets, folded egg sandwiches, or scramble, use a nonstick pan over medium low heat. Pour the liquid egg into the pan by 1/2 cup (120ml) amounts.
- This liquid egg takes longer to cook than store-bought, liquid vegan egg or regular egg. The egg is ready to flip (for omelets or rounds) when bubbles form along the top surface, and that surface starts to become firm and set, about 3-4 minutes. Use a large spatula to gently flip the egg over. Cook until the bottom side of the disk is set, another 2-3 minutes.
- Fill and fold this round for omelets, or simply leave it in a large, pancake shape. This round can be folded and added to breakfast sandwiches.
- Alternatively, scramble the egg gently as it cooks and serve as desired.
- Leftover, cooked vegan egg will keep in an airtight container in the fridge for up to 5 days.