Easy vegan egg in a hole with Just Egg
Egg-in-the-hole gets a vegan makeover! With tofu for the egg white & Just Egg for the yolk, this classic breakfast is yours in no time flat. It's a brunch dish that's sure to impress!You can easily size this recipe up or down, depending on your guests & appetite. Keep in mind you may need to work in batches if you're making a lot or have a smaller skillet.
Servings: 4 people
Calories: 172kcal
Ingredients
- 1 (16-ounce) package super firm tofu in vacuum-sealed packaging
- 4 slices bread
- 1 to 2 Tablespoons vegan butter like Earth Balance, divided
- ½ teaspoon avocado oil for oiling pan
- ¼ to ½ cup Just Egg or other vegan liquid egg replacement, divided
- Sprinkling of kala namak to taste
- Sprinkling of nutritional yeast flakes
- Sprinkling of black pepper
Instructions
- Open a 16-ounce package of vacuum-packed tofu. Blot the tofu dry with a clean kitchen towel.Turn the tofu on its side. Cut it in 4 long, even slabs.
- Use a biscuit cutter or round cookie cutter to cut a circle in each tofu slab.Use a smaller round cookie cutter to cut a hole in the center of each tofu circle. If you don’t have a small round cookie cutter, use a shot glass or stainless steel jigger.
- Use a butter knife to butter the bread on both sides. Use the larger biscuit cutter or round cookie cutter to cut a hole in the center of each bread slice. (You won’t need the bread circles for this recipe. You can either brown them separately. Or save them for a tiny vegan grilled cheese sandwiches.)
- Lightly oil a large, non-stick skillet. Bring it to a medium heat.
- Add the buttered bread to the skillet.(Depending on how many vegan eggs in a hole you’re making & the size of your skillet, you may need to work in batches.)Add the tofu circles to each bread slice.
- Fill each tofu center with Just Egg. Add a little more Just Egg around the edges of the tofu, so that it can seal to the bread. You don’t have to add it everywhere. Just enough to hold the two together.
- Add a sprinkling of nutritional yeast flakes, kala namak, and black pepper to the “eggs.”
- Cover the pan with a lid. Cook for 2 to 3 minutes, until the bread has browned on one side.
- Use a spatula to flip each bread slice, being careful to really get the spatula underneath the “egg.”Add a sprinkling of nutritional yeast, kala namak, and black salt to the other side of the “egg.”
- Cover & cook for another 2 or 3 minutes, until the other side has browned.
- Remove from skillet & serve.
Notes
There will be tofu scraps left over. Put them into a covered container for later use and refrigerate.
If you only have access to water-packed tofu, you'll want to press it first. Find out how to press tofu <-- here.
Nutrition
Calories: 172kcal | Carbohydrates: 17g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 281mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 2mg
