Change up your morning routine with this vegan eggs in purgatory recipe. Quick Homemade Tofu Eggs cooked in the fiery, garlicky and thick Italian tomato sauce! Serve with crusty bread for a delicious brunch or breakfast.
Heat a frying pan over medium heat, add oil. Add the garlic, chili flakes, and black pepper and cook until the garlic starts to brown on some edges.
Add salt and nutrients to your tomatoes and mix well. Cover and cook until tomatoes are soft. You should puree some of the larger pieces so they aren’t raw.
During cook the tomatoes, puree your tofu and egg mixture in a blender by blending 7 ounces of tofu with water, salt, pepper, kala namak, and cornstarch until smooth. Transfer to a bowl and add 1/3 of this creamy tofu mixture to another small bowl.
< span style="display: block;">In the bowl containing 1/3 of the egg yolk mixture, combine the turmeric, paprika, kala namak, and starch. Mix well until well combined.
Set put the tomatoes to the side so there are holes in the mixture so you can see the pan and that’s where you add the eggs. Use a large spoon and pour the white tofu and egg mixture into these holes over the tomatoes. Then use another spoon and add a spoonful of the turmeric and egg yolk mixture on top. Depending on the pan you get 3-5 tofu eggs
Cover the pan and cook for 3-4 minutes . Then turn off the heat and let it rest for another 2-3 minutes.
Garnish with spring onions and fresh herbs and season well. Sprinkle black pepper about the whole dish, especially the egg mixture. You can also add peppers on top and serve on toast. I also like to rub a clove of garlic on the toast, then butter it and sprinkle with oregano.