Vegan Fried Egg

BGV cover

Annie & Dan Shannon show us how they recreated a vegan version of Betty Crocker’s Fried Egg from their cookbook “Betty Goes Vegan”.

You can find out more about Annie & Dan by visiting Meet The Shannons.




Cheezy Sauce
Recipe Type: Breakfast
Author: Annie & Dan Shannon
Serves: 6 to 8
The Night Dan made me this sauce, I fell in love with him…well, started to. It still took a few more bad relationships, long phone calls and years of being best friends. But the sauce may have started it all.
  • ½ cup margarine
  • 3 ½ cups boiling water
  • ½ cup all purpose flour
  • 1 ½ tsp crushed Himilayan salt
  • 2 Tbs Bragg’s liquid aminos
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • a few dashes of liquid smoke
  • Pinch of turmeric
  • Paprika and crushed black peppercorns to taste
  • 1 ½ cup nutritional yeast
  1. In a saucepan, melt the margarine over a low heat
  2. Whisk in the flour until smooth and bubbly
  3. Add boiling water, salt, Bragg’s, garlic and onion powder, liquid smoke, turmeric, paprika and pepper
  4. Bring to light boil and add the nutritional yeast a little at a time whisking all the while
If it gets too thick add more water.
Vegan Fried Egg
Recipe Type: Breakfast
Author: Julie Hasson
  • Cheezy Sauce
  • 1 (14 0z) package firm tofu, drained and cut into 4 rectangular pieces
  • 2 to 3 Tbs olive oil
  • Crushed pink Himalayan salt and crushed peppercorns
  • Dash of paprika
  • Flavor injector
  1. Fill the injector with the Cheezy Sauce.
  2. Slowly insert the injector into the center of the tofu and gently begin to move the needle back and forth to create a pocket.
  3. Gently depress plunger inserting 1 tablespoon of Cheezy Sauce (techniques may vary but keep at it)
  4. Place tofu egg onto a preheated frying pan with olive oil. Once tofu is golden brown flip on other side
  5. Sprinkle with salt, pepper and paprika to taste


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