Plant Based Eggs

Serves 4

Ingredients egg yolk:

4 Tbs tsp polenta (use fast 5 minute cooking stuff)

1 cup water

1/2 Tbs turmeric

1 tsp salt

1 tsp garlic powder

1 Tbs extra virgin olive oil

4 Tbs nutritional yeast

Ingredients egg white:

1 block of firm tofu

A bit of nutritional yeast

Salt

Pepper

Ingredients toast:

Toasted breakfast muffins

1 x mashed up avocado with diced tomato and lemon juice

Hashbrowns

Chutney

Vegan pesto

Basil leaves

Salt

Pepper

METHOD:

  1. Cook your polenta (around 1/2 of a cup) to packet instructions. Then whisk in a bowl 1 cup of water and 4 Tbs cooked polenta, until you have a very smooth consistency
  2. Pour the mixture into a small pan, add all other egg yolk ingredients and turn up the heat to medium. Cook for 4-5 minutes or until the egg yolk has the desired consistency. You might have to add a bit more water or oil if you like the egg yolk more shiny
  3. For the ‘egg whites’ press the water out of the tofu (so it absorbs flavours better) and cut it into thin slices (around 1cm thick, I choose heart shapes with a cookie cutter and then with a knife carved full holes in the middle)
  4. Season them on both sides with a bit of salt, pepper and a few nutritional yeast flakes
  5. Fry the tofu in a pan with a bit of oil. While the tofu is sizzling, toast the muffins, grill the hashbowns and season the mashed avocado.
  6. When the tofu ‘egg whites’ are done, start assembling your muffins. Add the chutney first, the hashbrown, your tofu ‘egg white’ and scoop your plant based ‘yolk mix in the middle’
  7. On your top muffin add some vegan pesto then your mashed avo mix and fresh basil leaves
  8. Season with salt and pepper, close your muffins together and enjoy Prep Fam!