The Secret Recipe to TURN A TOMATO Into a VEGAN EGG

Tomato Egg Yolk

     I’ve made some pretty good vegan egg recipes in the past. Today we are going to be trying a new one from a video by Food Insider, in this video they made a tomato egg yolk. For this recipe we only need a few things but the star is yellow tomatoes. The first thing we have to do is create our casing agent. If you like this recipe be sure to check out this one too! and this one!

Alginate Gel

     This is what is going to create that egg yolk shell. And that is by making an alginate gel. You have to make this a few hours ahead of time. I usually recommend making it the night before. When you originally mix it, it is going to have a ton of air bubbles, those will show up in the egg yolk casing if you do not let it sit beforehand. I’ve already made mine, I had it in the fridge. Now I’m going to take it out to let it warm up. Essentially all you have to do to make the gel is add 700 milliliters (or about three cups) of distilled water to a blender along with about five teaspoons of sodium alginate and blend. 

Tomato Prep

     Once the alginate is ready we get our tomatoes prepped. I’m going to preheat the oven to 300ºf. I’m not worried about the skins on my tomatoes because I’ll be using a high powered blender but if you are not using a high powered blender you may want to blanch them to get the skins off. You can add these into whatever pan you prefer, I drizzle some olive oil over them. Once the oven is ready, let them cook for forty five minutes. About thirty minutes in I flipped them over. After the oven I transfer the tomatoes to my blender, and blend them until smooth. While they are blending I add in about three tablespoons of olive oil, one teaspoon of mustard powder, and two tablespoons of nutritional yeast. 

Egg Time

     Then I add two teaspoons of black salt, and blend. Next I add a tablespoon of calcium chloride pellets and blend. Now this mixture needs to pass through a fine mesh strainer. Then I put it in the fridge for about a half hour, to cool it down and allow any extra solids, fiber that are still remaining in this to settle down to the bottom. Now we need our alginate mixture which is completely clear and bubble free. And I also have some cold water, a coffee scoop, so a little bigger than a tablespoon, I have a slotted spoon, and an extra spoon and spatula. Take a scoop of the tomato mixture, and then in the middle of the alginate, drop it in. Then with the spoon and spatula I quickly push it into a circle. 

Breakfast Is Served

     I let it sit in there for about thirty seconds. Now take the slotted spoon to carefully remove it, paper towel off any of the extra alginate, then straight into the water. Then all you have to do is repeat as many times as you want! You can store them in liquid but they will deflate, they will leak. I served my yolk with a piece of toast! This really wildly tastes like egg! It is so egg like! I wasn’t expecting such perfection! Wow, is it so good! Try this tomato egg yolk recipe! Watch the full video here!

The Secret Recipe To Turn A Tomato Into A Vegan Egg

Follow along to learn an incredible vegan recipe! Tomato can make an awesome egg! and it's easy!
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Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Course Appetizer, Breakfast, Lunch, Side Dish
Servings 4 people

Ingredients
  

  • 4 yellow tomatoes
  • 3 cups distilled water
  • 5 tsp sodium alginate
  • 4 tbsp olive oil
  • 1 tsp mustard powder
  • 2 tbsp nutritional yeast
  • 2 tsp black salt
  • 1 tbsp calcium chloride pellets

Instructions
 

  • Add water and sodium alginate to blender and blend.
  • Preheat oven to 300ºf.
  • Add tomatoes to pan, drizzle with olive oil. Cook for 45 minutes, flip 30 minutes in.
  • Add tomatoes to blender, blend until smooth. Add in olive oil, mustard powder, and nutritional yeast.
  • Add black salt and calcium chloride pellets, and blend.
  • Pour mixture through fine mesh strainer. Then put it in the fridge for 30 minutes.
  • I have alginate gel ready, I add in a scoop of the egg mixture and carefully form it into a ball. Let it sit for 30 seconds then take it out. Dry off the excess alginate then place it in the water.
Keyword Breakfast, breakfast meal prep, easy, easy recipes, egg, Kid-friendly, light breakfast, toast, Vegan, vegan breakfast, vegan lunch
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