Egg in a Hole
Maggie Baird
Optionals: Avocado (sliced)
  • 1 package of water packed soft or firm tofu (not extra firm)
  • Sliced bread of choice
  • Vegan butter (such as Earth Balance)
  • Nutritional yeast
  • Follow your heart cheddar cheese, cut into one inch pieces
  • Salt, to taste (Kala Namak Black Salt is preferred for its egg-like flavor)
  • Pepper, to taste

Optional toppings:
Avocado, sliced

  1. Slice tofu into thirds horizontally – you should end up with three large, thin pieces about the thickness of your bread. Set aside.
  1. Liberally spread vegan butter on both sides of the bread. 
  1. Use a cookie cutter or small cup to cut a hole in the center of the bread (make sure to save the cut-out piece!) 
  1. Add bread and bread circle to skillet. Do not turn on yet. You can make 2-4 pieces per skillet depending on the size. 
  1. Take the same cutter that you used to cut out the holes from the bread and cut out circles of tofu from the slices and pat dry. 
  1. Inside the hole(s) in the bread, add a small amount of vegan butter, a sprinkle of nutritional yeast, and top with tofu circle(s). 
  1. Don’t forget about the extra circles! Find a space on the skillet for them as well. 
  1. Turn the stove to medium and start to cook. 
  1. While waiting for the first side(s) to cook, add more earth balance and nutritional yeast to the top side(s) of tofu. 
  1. Once the bread is browned on the skillet side, flip over.
  1. While the second side is cooking, add two squares of vegan cheese, stacked, to the pan and begin to melt. Once the cheese has started to melt, add with a spatula to the top of the tofu. 
  1. Top the yolk(s) with Kala Namak salt and a few grinds of pepper and enjoy with the extra toast circle!
  1. The leftover tofu can be cooked separately and enjoyed in numerous ways.