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vegan soft boiled egg_hot for food

vegan soft boiled eggs

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!

Course Appetizer
Cuisine American
Keyword egg, kala namak, tofu, tofu eggs, vegan eggs
Prep Time 35 minutes
Cook Time 35 minutes
chilling 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 12 eggs
Author Lauren Toyota


vegan egg white

  • 225 g silken or soft tofu (about a 1/2 block of tofu drained from package)
  • 1 tbsp white distilled vinegar
  • 1 tsp white miso paste
  • 3/4 C water
  • 1 tsp agar agar powder
  • ½ tsp sea salt
  • ½ tsp kala namak

vegan egg yolk (makes about a 1/2 cup)

  • 1 C diced carrot
  • 1/4 C melted vegan butter
  • 2 grape tomatoes
  • 1/4 C reserved carrot cooking water
  • 1/4 C unsweetened nondairy milk
  • 1 tbsp nutritional yeast
  • ¼ tsp kala namak


  1. 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.

  2. 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.

  3. Pour the egg white mixture into a saucepan and heat over medium. Stir using a rubber spatula until the mixture comes to a low simmer, for about 5 to 7 minutes. It should thicken up slightly and start to resemble a thick pancake batter. Remove from heat and whisk in kala namak, off the heat.
  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

Recipe Notes

Kala namak is also known as black salt and is common in Indian cooking. It smells of sulphur and tastes like eggs. You will need a devilled egg tray or an egg mold tray to make these, which I've linked here or you can maybe find them at a bulk or kitchen supply store.