Vegan Boiled Eggs
These vegan boiled eggs are high protein and ideal for salads, sandwiches and ramen. Serve chilled for a firm yolk or hot for a runny yolk.
otherbreakfast
⚠ Contains allergens
soy
#nut-free
Ingredients
For the Egg Whites
- 300 g silken tofu— use a firm variety, not soft
- 2 tsp agar agar powder
- 3 tbsp water
- 1 tsp corn starch
- 1/2 tsp kala namak— aka black salt
For the Egg Yolk
- 80 g ackee— canned, drained
- 35 g vegan butter— melted
- 1 tsp Dijon mustard
- kala namak— pinch, aka black salt
- MSG— pinch, optional
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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