Serves 1
Ingredients
2 oz. soft tofu
½ tbsp. vegan mayonnaise, Biona is an option
1 ¼ tsp. courgette juice
2 tbsp. organic vegetable broth
1 tbsp. coconut oil
1 ¼ tsp. cornstarch
Salt and pepper to taste
Preparation method
- Mix all the ingredients in a small bowl and then fold in the vegan mayonnaise.
Place in a pan on a low heat and whisk. - To make the egg white, slice a piece of tofu approximately ¾ of an inch thick. Place in steamer on a pan on a low heat with a little water and cook until hot.
- You will see the tofu has released a lot of its water, so at this point, place a spatula over the tofu and turn the bowl upside down over the sink to drain. Apply some pressure and the water should flow out.
- When you have achieved the desired texture, cut a hole in the middle of the tofu and place your yolk in there.
Sprinkle with salt and pepper to taste.