Vegan Poached Eggs Recipe - Veganiac

Are you craving vegan poached eggs, but having doubts in your cooking skills? No worries, we’ve got you covered, as always. Toast with poached eggs is a favorite breakfast or brunch choice all over the globe. If you have to eat eggs, it’s best to be vegan. A 100% plant-based egg is better!

This egg tastes looks and feels exactly like a poached chicken egg. It’s also very simple to make, and it doesn’t contain a lot of ingredients. It is completely free of cholesterol and contains lots of plant protein, vitamin A calcium, antioxidants, and fiber.

This egg-free dish is a wonderful way to give your breakfast some protein and a different texture. They have less calories and carbs. Put them on bread and top with sauce and vegan sausages!

Vegan Poached Eggs Recipe

You’d think I spent all of my time creating vegan egg and dairy substitutes based on the recipes I’ve shared, like this one Top 10 Best Vegan Egg Substitutes. Although I produce other stuff, I believe that sharing my efforts and these recipes will interest others. In the future, I might offer some more “regular” dishes, but for now, I’ll give you a recipe for vegan poached “egg.”

When cooking Tofu Florentine, I frequently use my recipe for Hollandaise sauce, which is incredibly good and gives plain pan-fried tofu a sort of “runny yolk” flavor. That served as my inspiration for creating a tofu-poached egg.

Black salt, or Kala Namak, is responsible for the genuine “eggy” flavor. You might not have this in your home, but I strongly advise getting some because it truly elevates this recipe and other plant-based egg meals, like tofu scramble! Most health food stores offer black salt, and you may also buy it online.

Vegan Poached Eggs Recipe

You’ll also need an egg poaching cup, which you can purchase online or in most supermarkets or kitchen supply stores, to make this recipe. Instead of using an egg poaching cup, I’ve also made it successfully using a tiny glass set in simmering water.

The texture and flavor of the tofu will depend on the brand you purchase. The tofu must be Silken Firm. It will be too grainy if it isn’t silken, and it won’t stay together very well if it isn’t firm silken.

I suggest Naked Organic Extra Firm Tofu if you’re in the United States. It works nicely because it is really mild and only has a little tofu flavor (& is great for making desserts too). Most supermarkets carry it readily available, and a package only costs about $2.00.

Share the image below to your Pinterest board if you like these vegan poached eggs!

Vegan Poached Eggs Recipe

 

Ingredients

  • 1 TBSP of vegetable oil

For the Egg Yolk:

  • ½ cup of soy milk
  • 2 TBSP of corn flour
  • 1 TBSP of nutritional yeast
  • ¼ tsp of turmeric
  • ¼ tsp of kala namak black salt
  • ½ tsp of mustard

For the Egg White

  • 1 cup of silken tofu
  • 1 TBSP of corn flour
  • 1 tsp of agar agar powder
  • ¼ tsp of kala namak black salt
  • 2 tsp of soy milk

Directions

  1. Combine all the egg yolk ingredients in a saucepan over medium heat, whisking constantly until the mixture thickens nicely.
  2. Remove from the heat and pour the yolk mixture into a bowl to cool and solidify. Set aside.
  3. For the egg white, blend all ingredients for a few minutes until the mixture is smooth and creamy. Scrape down the sides of the blender as needed.
  4. Coat the inside of each egg poacher with vegetable oil.
  5. Fill each egg poacher with 2 tbsp of the egg white mixture and make a dent in the center.
  6. Pour 1 tbsp of the egg yolk mixture into the dent of each egg white mixture.
  7. Add enough egg white mixture to cover the yolks.
  8. In a large saucepan, bring 2 inches of water to a simmer. The water should reach halfway up the egg poacher cups when submerged.
  9. Submerge the poachers in the simmering water with the lid on for about 10 minutes.
  10. Carefully remove the poachers and spoon the vegan poached eggs onto your chosen dish.

Pro Tip: These eggs can be a bit tricky to move, so try to place them only once. Serve immediately for the best texture!

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Frequently Asked Questions (FAQ)

  1. Can I use regular tofu instead of silken tofu?
    No, you need silken firm tofu for the right texture. Regular tofu will be too grainy and may not hold together.
  2. What is kala namak, and why is it necessary?
    Kala namak adds an authentic egg-like flavor due to its sulfur content. It’s optional but highly recommended for the best taste.
  3. Where can I buy kala namak?
    You can find kala namak in health food stores or online. It’s also available in most Indian or South Asian grocery stores.
  4. What are good substitutes for fried or poached eggs?
    Use tofu or mashed avocado as substitutes. Vegan egg products like JUST Egg or chickpea flour scramble work too.
  5. Can I make this recipe oil-free?
    Yes, you can skip the oil and use a non-stick pan. Alternatively, grease lightly with water.
  6. Is there a way to make this recipe soy-free?
    Yes, use a soy-free substitute like chickpea flour batter or a vegan egg replacement. Ensure all other ingredients are also soy-free.
  7. Can I make the egg yolk runnier?
    Yes, cook the yolk mixture for less time or add extra plant-based milk. This will create a thinner, runnier yolk.
  8. What can I serve with vegan poached eggs?
    Serve them on toast with vegan sausages or avocado. They also go well with sautéed vegetables and vegan hollandaise sauce.
  9. Can I store leftovers?
    Vegan poached eggs are best fresh, but you can store them in the fridge for up to 2 days. Reheat them gently in simmering water or the microwave.
  10. What can I use instead of agar agar?
    Cornstarch or tapioca starch works as a substitute. The texture may be slightly different, but it still binds well.

Final Thoughts

I hope you’ve enjoyed making these vegan poached eggs as much as I did! They might seem a bit challenging at first, but with practice, you’ll perfect them in no time. They’re not much harder to prepare than traditional poached eggs. After a few tries, you’ll be making the best vegan poached eggs—I promise! If you’re having trouble with the recipe, don’t hesitate to drop a comment below, and I’ll be happy to help out as I always do! Enjoy!

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