Vegan Egg

Instructions

• Make the yolk: In a food processor or high-powered blender, combine the kabocha squash, canola oil, 10 tablespoons of water, the black salt, and kosher salt. Blend until completely smooth, about 1 minute, stopping to scrape down the sides as necessary. Transfer to a medium pot.
• In a small bowl, whisk together the remaining 2 tablespoons of water and the cornstarch. Add to the yolk mixture.
• Bring the yolk mixture to a low boil over medium-low heat, whisking constantly, until the mixture thickens to the consistency of pudding, 3-4 minutes.
• Transfer the yolk mixture to a medium bowl and refrigerate until cooled completely, about 30 minutes.
• While the yolk mixture cools, make the white: In a blender, combine the tofu, rice flour, water, black salt, coconut milk, and kosher salt. Blend until completely smooth. Transfer to a liquid measuring cup and set aside.
• Using a ½ ounce domed silicone mold, divide the yolk mixture evenly between the cups. Refrigerate for 3 hours, until the yolks are set. (If you don’t have a silicone mold, a tablespoon measure works well here).
• Remove the yolks from the molds. Set on a paper towel-lined plate.
• Heat 2 teaspoons of canola oil in a small skillet over medium heat. Pour about 1½-2 tablespoons of the egg white mixture into the skillet. Spread around slightly to get an ‘egg white’ shape. Place a yolk, flat side down, on the white. Cover the skillet with a lid and reduce the heat to low. Cook for 3-4 minutes, until the edges of the white are very lightly browned and the yolk is warmed through. Repeat with remaining white and yolks, adding more oil to the pan as needed.
• Season the “eggs” lightly with salt and pepper, then serve.
• Enjoy!