e it sunny side up or hard-boiled — most of us grew up eating eggs in the a.m. Not just breakfast, eggs are a must-have ingredient for the perfect cake and even a good meatball. But then you went vegan denouncing the protein powerhouse for good. But never fear, innovative brains in the kitchen have found egg substitutes, which means there are plenty of ways to recreate your fave egg dishes, minus the egg.
Besides, the secret ingredient in many of these vegan egg dishes is kala namak, also called Himalayan Black Salt. “Kala namak has sodium chloride and traces of sulphur compounds. These sulphur compounds give it the unique umami like taste and smell resembling that of boiled eggs,” explains Chef Rajesh Shetty, Executive Chef, GVK Lounge by Travel Food Services (TFS).
Also read: How would you like your eggs?
Eggless Omelette or Chilla
Omelettes are a go-to breakfast option for many, simply because they are quick and easy and in terms of flavours – pretty much anything goes! So, say hello to the vegan version of an omelette that lets you still enjoy an old favourite, just in a new and healthy way. In a mixing bowl, whisk together three tablespoons of besan along with three tablespoons of maida, and some water to replace, says chef Shetty. Then add the magic that is black salt, followed by any other spices of your choice. Whisk till you get a smooth consistency without any lumps. In you throw your chopped veggies before giving it one final stir. Pour this mix on a hot oiled tava and wait patiently as your eggless omelette turns soft, custard-like to finally reveal a golden-yellow hue.
Eggless Sunny Side Up
or Fried Silken Tofu
A half-fried egg with crispy edges and the goodness of the gooey yolk is truly one of breakfast’s greatest pleasures. You can now recreate the same deliciousness with silken tofu. When done right, it weirdly, fries up just like egg whites, crispy brown edges and all, and when sprinkled with a dash of black salt and black pepper, you could truly believe you were eating pan-fried eggs. For the yolk, chef Shetty suggests, “Take one cup of vegetable broth, and to that add some corn starch till it thickens. Next, season with black salt, garlic powder, turmeric powder and yellow mustard, finish with a half cup of soya milk. The addition of black salt will give this homemade yolk-like sauce the unique flavour of egg yolks.” If this comes across as too much effort for breakfast, you can purchase ready-to-eat Vegan Egg Yolk sauce or a Vegan Hollandaise sauce, available on Amazon Pantry, which looks and tastes exactly like egg yolks.
Eggless Scrambled Egg or Scrambled Tofu
“Tofu makes for a good replacement for eggs as its texture allows it to mimic that of scrambled eggs. Besides, they are nutritionally comparable to eggs as they are a good source of protein and are low in calories,” explains chef Shetty. Simply slice the tofu into thin sheets before ‘scrambling’. Thinly slicing the tofu is worth the extra effort for the final texture is of your eggless scrambled egg will be truly remarkable without squeezing all the water out. It’s best to use soft to firm water-packed block tofu and not silken tofu for a scrambled variation. When cooking, push and turn the slices to coat with the seasoning mixture – avoid mashing or breaking the tofu. And don’t forget showing some kala namak love over your creamy scrambled eggless egg dish.
Also read: 5 ways to ensure eggcellent hair days
A frittata makes for a healthy breakfast, lunch, or dinner, and can be made using any veggies you have on hand. But an eggless frittata? Say no more. Tofu comes to the rescue yet again. Drain and press your tofu before blending it along with spices of your choice until smooth and creamy. At this point you are free to add veggies of your choice. Once done, simply transfer to an iron skillet and bake as you normally would.
If you decide to go the besan route, you have to play around with some water and oil to get the right consistency. Be warned, it may take you a few tries to get the proportions right for your egg-free frittata recipe, but it’s so worth it.
Eggless French Toast aka Desi Bread Pakora
A French Toast is one of those flavours you don’t forget—warm syrup and powdered sugar sweeten a spongy, custard-like eggy bread. As unlikely as it may sound, the trick to getting that eggy French toast flavour and consistency is chickpea flour. In a large mixing bowl, beat together some soy milk and chickpea flour till you get a smooth consistency. Next, whisk in some cinnamon, vanilla and nutmeg powder. Take your bread slices for a nice soak into this mixture before finally putting them on a hot tava. Once they get a nice golden-brown tan on both sides, they’re ready to be topped with maple syrup and demolished!
Vegan Tofu Scramble recipe by chef Rajesh Shetty:
1 packet silken tofu
1 tsp organic turmeric powder
3 tbsp vegetable broth
1 tbsp mustard
1 tbsp mixed vegetables, chopped
1 tsp of onion powder
1/2 tsp black salt
1. Cook the vegetables in the pot first with the vegetable broth.
2. Chop the tofu with the knife fine similar to eggs. In a hot pan add the tofu, vegetables, broth and seasoning and mix well.
3. Check for seasoning and serve hot.