These vegan hard boiled eggs are better than the real thing. The recipe uses agar agar to give the "eggs" a gelatinous consistency and black salt to give the faux eggs an eggy taste. These "eggs" go great on a salad, or spread across toast.

Boiled ‘Egg’ [Vegan, Gluten-Free]



For the "Egg" White:

  • 2 12-ounce packs silken tofu
  • 1 cup water
  • 5 tablespoons nutritional yeast
  • 4 tablespoons agar agar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon black salt

For the "Egg" Yolk:

  • 1 1/2 teaspoons polenta
  • 2 ounces silken tofu
  • 1/2 cup water
  • 1/3 cup melted vegan butter
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon black salt
  • 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons nutritional yeast


  1. Put aside 2 ounces of silken tofu. You will need this for the egg yolk later.
  2. Put all vegan egg white ingredients into a blender and blend for at least 1 minute (this is important to make sure the agar agar granules are dissolved).
  3. Pour the vegan egg white mixture into a pan and heat it up on medium to high heat for 5 minutes. Make sure you stir it all the time so it doesn't burn.
  4. Pour into egg-shaped silicon molds and put them into the fridge and let them cool down for at least 20 minutes for it to set.
  5. Melt 1/3 of butter and put into the blender together with all other vegan egg yolk ingredients.
  6. Blend them together for 1 minute.
  7. Repeat the same process as above: pour the vegan egg yolk mixture into a pan and heat up on medium to high heat for 5 minutes. Make sure you stir it all the time so it doesn't burn. Let cool down for a few minutes.
  8. Check if the vegan egg whites have set. Take them out of the fridge and carve a hole in each of them. Don't discard the spoonfuls of egg white, you can actually use them as a tasty bread spread later! Fill the holes you just carved out with the vegan egg yolk mixture.