Sunny Side Up Tofu “Egg”

For breakfast today, I made a vegan version of a sunny side up “egg”. I stumbled upon this method of cooking tofu quite by accident. Too lazy to properly steam silken tofu for dinner one night, I instead just microwaved it on top of rice. It came out looking kinda like fried egg whites to me, but without all the oil.

Pondering over what to use for the yolk, I decided to go with the Easy Breezy Cheezy Sauce from Appetite for Reduction. It’s a great combination – the neutral tofu “white” with the flavorful cheezy sauce “yolk”. And a little bit of black salt (kala namak) sprinkled on top for a bit of eggy taste.

For once, laziness pays off.

Sunny Side Up Tofu “Egg”
More of a method, rather than a recipe

Use only fresh silken tofu, I get the tofu custard from Hodo Soy Beanery, available at various San Francisco Bay Area farmers markets. I wouldn’t use the vacuum-sealed type of silken tofu for this, it’s fine for other recipes. But in this recipe, the tofu has to be good enough for me to eat plain as is.

Using a large shallow serving spoon, kinda scoop/skim the tofu as one layer onto a plate. Place in the microwave, and reheat on the plate setting. (This works in my microwave, you may have to try a different setting or time on yours. Basically, it’s done when heated through and you see the air pockets.)

Transfer to a serving plate, it will be very delicate. It’s easiest to just slide it off onto the other plate. Use a paper towel to absorb any extra liquid.

Carefully place a dollop of Easy Breezy Cheezy Sauce on top of the tofu, it’ll slowly spread out into a circle shape with a little encouragement from the spoon. Sprinkle black salt (kala namak) all over to taste.

Serve with skillet home fries, a slice of bread with extra cheezy sauce for dipping, and freshly squeezed orange juice.

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