PROTEIN & VEGGIES
Egg Yolk Substitute: a low carb vegan sauce for former real egg lovers
it doesn’t look the same, but your palette won’t care
This sauce uses principles of psychological subterfuge to make you not miss egg yolks. By using turmeric for yellow coloring and the sulfur in black salt, it provides a lot of the palette-pleasures of egg yolks — especially if warmed and treated as a sauce — though it doesn’t try too hard to visually pass itself off as real egg yolk.
You can always close your eyes, if they insist that substances purporting to be egg yolkish should also look exactly the same as such.
1 cup silken tofu
4 tbsp nutritional yeast
1 teaspoon turmeric (for color)
1 teaspoon black salt (kala namak) for an eggy flavor (adjust to taste)
6 tbsp nondairy milk
1 tbsp extra virgin olive oil
A dash of black pepper (optional, to taste)
In a blender or food processor, combine all the ingredients until smooth and creamy. Thin with more nondairy milk if needed. Warm it up a bit, unless you’ve always loved room temperature egg yolk.
Use this in dishes where you could use a viscous liquid that sure tastes a lot like egg yolk. In the photo above, this is used as a sauce to top the TVP Hash which is my go-to breakfast meal.
