Vegan steamed egg (Oggs + tofu)
This simple meal features a vegan steamed egg preparation that blends firm tofu with Oggs brand liquid plant-based egg. Please note this features a thicker consistency compared to traditional Chinese steamed eggs, so think of this recipe as its own unique thing rather than a direct comparison.
Ingredients
Steaming
- 120 grams firm tofu (I use Well Soya brand)
- 60 millilitres Oggs liquid vegan egg ¼ cup
- 20 millilitres water 1 tablespoon + 1 teaspoon
- ⅛ teaspoon MSG
- ⅛ teaspoon black salt
- 2 pinches ground turmeric optional, for colour
Dashi
- 60 millilitres dashi (¼ cup) See note1
- 1 teaspoon soy sauce
- ¼ teaspoon granulated sugar
Topping
- black salt
- spring onion
- toasted sesame seeds
Instructions
Make the egg
- Bring water with a steamer to the boil.
- Blend all of the steaming ingredients in a food processor until smooth. Pour into a small heat proof bowl that fits in your steamer. Leave a little bit of room because the egg will rise slightly.
- If you don't have a food processor, mash the tofu as finely a possible with a fork. Mix with remaining ingredients in a bowl and steam.
Prepare the dish
- Steam for 20 minutes over medium-low to medium heat.
- While the vegan egg is steaming, combine the dashi, soy sauce and sugar in the bowl you plan to serve the egg in. When the egg is finished, use a silicone baking spatula to carefully slide it into the dashi.
- Sprinkle with a couple pinches of black salt, some spring onion, and toasted sesame seeds.
Notes
- How to make vegan dashi.