Egg in the hole has gotten a vegan makeover! Slabs of tofu are cut into hearts or circles and slipped into toast for a tasty Valentine’s Day breakfast.
Today I’ve given my favorite eggy tofu a Valentine’s Day reboot. It’s a vegan take on egg in a hole (also known as egg in a nest, egg in a basket, and half a dozen other random things.)
If you’re not familiar with the dish, egg in a hole is typically made by using a biscuit cutter to create a round hole in a piece of bread. The bread is then put into a skillet with melted butter, and an egg is cracked into the opening until fully cooked.
I’ve never eaten the eggy original, but it seemed like a great option for my favorite breakfast, eggy tofu and toast.
Vegan Valentine’s Day breakfast
In honor of Valentine’s Day, I used a heart-shaped cookie cutter to cut the opening into slices of bread.
I then used vacuum-packed super firm tofu that doesn’t need to be pressed, and cut it into a long slice that was the same width as the bread slice.
I used the same cookie cutter to make hearts in the tofu. I then slathered vegan butter onto the bread, and let it brown in a skillet.
The first time I made them, I put the tofu hearts inside of the bread while cooking. However, unlike eggs, tofu doesn’t congeal and solidify with the bread.
So for easier flipping and to make sure that the bread doesn’t become misshapen while it cooks, I recommend browning the tofu separately and then adding it to the bread on the plate.
The tofu can either be browned in vegan butter or in extra virgin olive oil, depending on your preferences.
For seasoning, I added kala namak (also known as black salt). It is a salt that can be commonly found in Indian grocery stores and has a sulfur-y smell and taste.
David isn’t a fan of that eggy spice. So for his tofu heart, I used Slap Ya Mama seasoning salt.
This Cajun seasoning packs some heat. So be sparing if you’re not a fan of spicy foods.
You can just eat the little toasted bread hearts as-is, or it also makes an excellent miniature vegan BLT with Upton’s seitan bacon.
Biting into the warm, crisp toast, I wondered why I don’t always make toast on the stove. You can’t beat that cooked in buttery flavor.
Add the Hearts-in-a-Hole to a tray with some berries and hot coffee, and you have an excellent breakfast in bed that’s ready in no time.
- 1 package vacuum-sealed super-firm tofu If using water-packed tofu, drain it and press it first.*
- 2 slices bread
- Vegan butter like Earth Balance, for slathering
- ½ teaspoon extra virgin olive oil for oiling pan (optional)
- Kala namak and black pepper or Slap Ya Mama seasoning to taste
- Cut the tofu into long slabs that are the same width as the bread.
- Using a heart-shaped cookie cutter, cut hearts into the middle of each bread slice and into the tofu.
- Slather the bread and cut-out hearts with vegan butter on both sides.
- Bring a skillet to a medium heat and toast the bread for a few minutes, until brown. Flip the bread and toast the other side until browned. Remove from skillet, and transfer the bread to a plate.
- Add extra virgin olive oil or vegan butter to the warm skillet. Cook the tofu for about three minutes on each side, until slightly brown. While cooking, sprinkle both sides of the tofu with either kala namak and freshly ground pepper or Slap Ya Mama seasoning. Remember that the kala namak and Slap Ya Mama seasoning are salty, and so start sparingly and add more to taste. (I generally use about ⅛ teaspoon of kala namak on each side of tofu, but your needs will vary, depending on the size of the cookie cutter you use and your own preferences.)
- Remove the tofu from heat and put one tofu heart inside of each piece of bread. Serve immediately.