The ultimate vegan egg sandwich
December 28, 2021
This vegan egg sandwich, also called the f’egg sandwich, might be a little less on the healthy side, but it’s so good…
“It’s been our number-one bestseller at The Kind Kitchen since the day we opened (Ninja and Yolandi from Die Antwoord just love it!). If you love a gooey egg and bacon sarmie, this is the perfect vegan version.” – Chef Jay McNamara
Jason McNamara (Jay Mac) is the creator of The Kind Kitchen, a vegan comfort food café in Woodstock, Cape Town and on the Constantia Uitsig wine estate. Jay trained at the Natural Epicurian School of Culinary Arts in Austin, Texas. Having mastered the art of turning mushrooms into chicken, carrots into lox, celeriac into fish and beetroot into burgers, Jay innovatively reimagines all your favourite dishes, from mac ‘n cheese, chicken wings, burritos, bao buns and maki rolls, to burgers and bunny chow.
Makes 4 toasted sandwiches (how many it serves is up to you!)
(Makes 1 cup)
- 1 cup (250 ml) filtered water
- 2 Tbsp Maizena
- 2 Tbsp canola oil
- 1 Tbsp nutritional yeast
- ½ tsp black salt, see *Notes
- ¼ tsp ground turmeric
For each sandwich
- 2 slices extra-firm tofu, see *Notes
- 1 Tbsp Maizena
- 2 slices v’acon
- 1 Tbsp vegan Worcestershire sauce or soy sauce
- 1–2 Tbsp canola or olive oil
- 2 slices sourdough bread, or bagels
- 1 Tbsp vegan butter
- 2 Tbsp F’egg yolk
- 1 slice vegan cheddar, optional
- Handful baby spinach leaves, optional
- Salt and ground black pepper to taste
- Hot sauce, for serving, optional
- Combine the ingredients in a blender until smooth.
- Pour into a saucepan over medium-low heat, then increase the heat to medium-high and cook, stirring constantly to avoid lumps, until the mixture thickens enough to coat the back of a spoon, about 3 minutes. Keep warm.
Note: If not using immediately, store the mixture for up to 2 weeks in a sealed container in the fridge. The chilled f’egg will set like jelly. Reheat gently before using, adding a bit of water, if necessary, to achieve the right texture.
For the sandwiches
- Drain the tofu, if necessary, pat dry with a paper towel and cut into slices. Place the required number of slices in a mixing bowl with the Maizena and toss gently to coat (use 1 Tbsp for 2 slices tofu).
- Place the v’acon, Worcestershire sauce and 1 tsp oil in a shallow bowl and leave to marinate for a few minutes.
- Heat 1 Tbsp oil in a pan on medium heat. Add the tofu and fry for 2–3 minutes on each side, or until browned. Repeat until all slices are done. Set aside.
- Wipe the pan and add the marinated v’acon. Cook on medium-high for 2–3 minutes per side, adding a little more oil if required. Take care not to overcook the v’acon. Remove from the pan and keep warm.
- Butter 2 slices of bread and lightly toast on a ridged grill pan or sandwich press. Spread 1 Tbsp warm f’egg yolk on each toasted side. Top with the cooked v’acon and tofu, and the cheese and spinach if using. Close the sandwich and gently press down with a spatula to melt the cheese, then flip, and toast the other side. Remove from the heat, season with salt and black pepper and serve with hot sauce.
- For 4 sandwiches, you need 350 g extra-firm tofu. Drain, pat dry with a paper towel and slice into 8 strips.
- These are best when the f’egg yolk is warm. If made in advance, it can be used cold, but for the best result, reheat the f’egg before using it.
- Black salt (kala namak) has a unique sulphuric quality that gives an authentic egg-like smell and taste. Look for it at spice stores or in the Asian section of supermarkets. If you can’t get black salt, sea salt is fine but you won’t get the same eggy taste and smell.