you can make a vegan soft boiled egg! Top these on the vegan BLTA bowl, or try them in a bowl of ramen, in the hot for food korean bibimbap or anything else your heart desires!
To make the vegan egg white, use a nut milk bag or a nonstick bamboo steamer cloth to squeeze out as much moisture as you can from the silken/soft tofu.
Add tofu to a small food processor, along with white vinegar, white miso paste, water, agar agar powder and sea salt. Blend until very smooth and let it sit for 5 minutes at room temperature.
Pour the tofu mixture into an egg mold. Cool at room temperature for 30 minutes and then transfer the mold to the fridge for at least 90 minutes until set.
To make the vegan egg yolk, boil diced carrots in a small saucepan until a fork pokes through the pieces easily. It takes about 6 to 8 minutes, once the water is at a boil. Reserve 1/4 cup of the cooking water and drain the carrots.
Add carrots to a high-powered blender along with the reserved cooking water, melted vegan butter, grape tomatoes, unsweetened nondairy milk, nutritional yeast, and kala namak. Blend until very smooth and set aside.
To finish the soft boiled egg, remove the egg whites from the fridge. Use a melon baller to carefully scoop out where the yolk will sit, being careful not to scoop all the way to the bottom.
You can either pour the warm-ish egg yolk mixture right from the blender into the egg whites or if you want you can pre-make all the eggs with egg yolks and keep them chilled in the fridge for serving later. It’s personal preference on which texture you like better!