If you are eggs in the morning then give this vegan egg recipe a try. Tofu makes the "egg white," polenta and chickpeas come together to make the "egg yolk" and all of it is piled on a piece of toast with avocado and tomato. And best of all, this recipe only takes 15 minutes!

Sunny Side Up ‘Egg’ on Toast [Vegan]



1 toast



For the "Egg Yolk":

  • 1 1/2 teaspoons polenta
  • 1/4 cup chickpeas
  • 1/2 cup water
  • 3 tablespoons melted vegan butter
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon black salt
  • 1/4 teaspoon garlic powders
  • 1 teaspoon sunflower oil
  • 1 1/2 tablespoons nutritional yeast

For the "Egg White":

  • 1 14-ounce package firm tofu
  • A bit of nutritional yeast
  • Black salt
  • Pepper

For the Toast:

  • Toasted bread
  • Finely sliced up avocado
  • Lemon juice
  • Sliced tomato
  • Salt
  • Pepper
  • Chives (optional)


  1. If you have black salt and it comes in flakes or rocks then put some into your blender until it has a more powdery consistency. That works better with this recipe.
  2. In a blender, add 1/2 a cup of water, 1 1/2 teaspoons polenta, the chickpeas, and the melted margarine, and blend until you have a very smooth consistency.
  3. Pour the mixture into a small pan, add all other egg yolk ingredients and turn up the heat to medium. Cook for 5 minutes or until the egg yolk has the desired consistency. You might have to add a bit more water or oil if you like the egg yolk more shiny.
  4. For the egg whites, press the water out of the tofu and cut it into thin slices. Season them on both sides with a bit of black salt, pepper, and a few nutritional yeast flakes.
  5. Fry the tofu in a pan with a bit of oil. While the tofu is sizzling, toast the bread and slice up the avocado and the tomato.
  6. When they are done, start assembling. Add the avocado first, drizzle some lemon juice on it and a bit of salt, add the tomato, then the tofu egg whites and then the golden egg yolks on top. Sprinkle some chives on it to give it a bit of extra flavor. Serve.