Vegan steamed egg

This vegan steamed egg recipe combines Oggs vegan egg with firm tofu, steamed until fluffy and then floated in dashi.

Be aware that, in contrast to conventional East Asian style steamed eggs, this vegan recipe exhibits a denser texture. My recipe isn't intended to be a replica of that more prevalent dish, but is rather inspired by a recipe in a tofu cookbook I purchased recently in Taiwan.

Ingredients & method for vegan steamed eggs

There's nothing particularly difficult to find in the ingredients list, at least if you're in the UK. Oggs brand liquid egg is easily sourced in supermarkets. As for the other brand of liquid vegan egg available in the UK as of January 2024 (read: we don't have Just Egg quite yet) I was so disappointed both times I purchase it that I relegated it to where it belonged: the bin. I've heard the formula has since improved, so if anyone is bold enough to try it with this recipe then please let me know the results.

If you're a US based reader, I would imagine Just Egg would work in place of Oggs but cannot confirm as I do not have access to this product.

A quick note on black salt: the molecule that gives black salt (kala namak) its eggy flavour is very volatile. In practical cooking terms that means the sulfuric note will cook off, which is why I add a couple pinches on top just before serving.

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Vegan steamed egg (Oggs + tofu)

This simple meal features a vegan steamed egg preparation that blends firm tofu with Oggs brand liquid plant-based egg. Please note this features a thicker consistency compared to traditional Chinese steamed eggs, so think of this recipe as its own unique thing rather than a direct comparison.

Ingredients

Steaming

• 120 grams firm tofu (I use Well Soya brand)
• 60 millilitres Oggs liquid vegan egg ¼ cup
• 20 millilitres water 1 tablespoon + 1 teaspoon
• ⅛ teaspoon MSG
• ⅛ teaspoon black salt
• 2 pinches ground turmeric optional, for colour

Dashi

• 60 millilitres dashi (¼ cup) See note¹
• 1 teaspoon soy sauce
• ¼ teaspoon granulated sugar

Topping

• black salt
• spring onion
• toasted sesame seeds

Instructions

Make the egg

• Bring water with a steamer to the boil.
• Blend all of the steaming ingredients in a food processor until smooth. Pour into a small heat proof bowl that fits in your steamer. Leave a little bit of room because the egg will rise slightly.
• If you don't have a food processor, mash the tofu as finely a possible with a fork. Mix with remaining ingredients in a bowl and steam.

Prepare the dish

• Steam for 20 minutes over medium-low to medium heat.
• While the vegan egg is steaming, combine the dashi, soy sauce and sugar in the bowl you plan to serve the egg in. When the egg is finished, use a silicone baking spatula to carefully slide it into the dashi.
• Sprinkle with a couple pinches of black salt, some spring onion, and toasted sesame seeds.

Notes

1. How to make vegan dashi.

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