Whether you’re vegan or not, this recipe is super fun and will definitely wow your friends! Black salt is going to be your best friend for this recipe, as it perfectly mimicks that “eggy” flavor. While it does have a lot of steps, this recipe is very fun and could be a fun thing to tackle with a few friends!

Quick Info

⏱️ 265 min • 🍽️ 12 servings • ⭐ 23%

Nutrition

40 cal • 1g protein • 4g carbs • 1g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Appetizers] • [Breakfast]

Ingredients

• 1 cup steamed and mashed kabocha squash
• 3 tablespoons canola oil
• 12 tablespoons cold, filtered water, divided
• 1 teaspoon kala namak (Himalayan black salt)
• ½ teaspoon kosher salt
• 1 tablespoon cornstarch
• 8 ounces silken tofu, drained
• 3 tablespoons rice flour
• 3 tablespoons cold filtered water
• ½ teaspoon kala namak (Himalayan black salt)
• 2 tablespoons full-fat coconut milk
• 4 tablespoons canola oil, divided, for frying
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions Preview

1. Make the yolk: In a food processor or high…
2. In a small bowl, whisk together the remain…
3. Bring the yolk mixture to a low boil over …

…and 7 more steps

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Recipe by: Merle O'Neal, Karlee Rotoly • From: Goodful