VEGAN BOILED EGG ON AVOCADO TOAST - PACKED WITH PROTEIN

Name: VEGAN BOILED EGG ON AVOCADO TOAST - PACKED WITH PROTEIN
Ingredients: 300g silken tofu; 300ml soy milk; 4 tbsp nutritional yeast; 2 tbsp extra virgin olive oil; 2 tsp agar powder; 1 tsp black salt (also called kala namak salt); 50g silken tofu; 1 1/2 tsp fine polenta (use the one that only takes up to 5 minutes to cook); 1/2 cup water; 2 tbsp olive oil; 1 1/2 tbsp nutritional yeast; 3/4 tsp turmeric; 1/2 tsp kala namak salt; 1/4 tsp garlic powder; Bread; Garlic; Lemon juice; Salt; 1 avocado

13 steps

Updated at: Thu, 17 Aug 2023 03:38:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1326.1 kcal (66%)

Total Fat95.9 g (137%)

Carbs59 g (23%)

Sugars7.5 g (8%)

Protein67.4 g (135%)

Sodium4453.2 mg (223%)

Fiber23.1 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300gsilken tofu

300mlsoy milk

4 Tbspnutritional yeast

2 Tbspextra virgin olive oil

2 tspagar powder

1 tspblack salt

also called kala namak salt

50gsilken tofu

1 ½ tspfine polenta

use the one that only takes up to 5 minutes to cook

½ cupwater

2 Tbspolive oil

1 ½ Tbspnutritional yeast

¾ tspturmeric

½ tspkala namak salt

¼ tspgarlic powder

Instructions

Step 1

Cut avocados in half and deseed. You need to use very ripe avocados for this recipe.

Step 2

Carefully scoop the avocado halves out well. Make sure the skin stays intact as they will form the egg moulds. Put the avocado flesh aside for the avocado toast topping.

Step 3

To make the vegan egg whites add 300g silken tofu to a blender, together with 300ml unsweetened soy milk, 4 tbsp nutritional yeast (nooch), 2 tbsp olive oil, 2 heaped tbsp agar agar powder (I bought mine on Amazon), 1 tsp kala namak salt (also called black salt). Blend.

Step 4

Pour the mixture into a pan, stir well and cook for 5 minutes on high to medium heat.

Step 5

Then spoon egg white the mixture into the avocado skins. transfer them to a fridge and let chill for 30 minutes for them to set.

Step 6

In the meantime make the vegan egg yolk.

Step 7

To a blender add 50g of silken tofu, 1 1/2 tsp polenta, 1/2 cup of water, 1 1/2 tbsp nutritional yeast, 2 tbsp olive oil, 3/4 tsp of turmeric, 1/2 tsp kala namak salt, 1/4 tsp or less garlic powder.

Step 8

Blend for 1 minute, it needs to be as smooth as possible.

Step 9

Pour into a pan and stir and cook for roughly 5-10 minutes or until it thickens. Turmeric give the vegan egg yolk a very intense yellow colour. If you want to make the egg yolk look even more natural you can add a tiny bit of tomato paste to it - not for taste, just for colour (optional).

Step 10

Take your vegan eggs out of the fridge - check if they have set. Peel them and carve out a hole, big enough for the egg yolk. To be honest the yolk always used to be my favourite to now you can choose yourself how much yolk you would like to have! ;-)

Step 11