Pour water and corn starch in a sauce pan - no heat. Stir until corn starch dissolves
1 cup water, 3 teaspoon corn starch
Turn heat on medium low and add nutritional yeast, garlic powder, vegetable oil and turmeric powder. Stir on low heat until egg yolk thickens - about 3-5 minutes.
1 tablespoon nutritional yeast, 1 tablespoon vegetable oil, ¼ teaspoon turmeric powder, 1 teaspoon garlic powder
Turn heat off and stir in black salt. Set egg yolk aside
¾ teaspoon black salt
Drain your tofu, turn it on its side and slice into 4 thin slices. Cut the corners off if you'd like it to have a round, egg shape.
1 package extra firm tofu
Melt vegan butter in a sauté pan on medium heat. Once pan is warm, set your tofu slice in and DON'T TOUCH for 3-5 minutes (this ensures it will get crispy and golden brown).
1 tablespoon vegan butter or margarine
Flip the tofu and cook for 3-5 minutes. Turn off heat and season with garlic powder, black pepper and a sprinkle of black salt
½ teaspoon garlic powder, Sprinkle of black salt, Pepper to taste
Cut a small hole in the middle of the tofu and eat the middle so it doesn't go to waste. We will be pouring the egg yolk mixture into the center in a moment.
Toast your english muffin. Smash the avocado onto the english muffin & season with a little black salt and pepper
4 whole wheat english muffins
Place the tofu with the hole in the middle onto the english muffin
Gently pour the "egg yolk" mixture into the hole in the tofu. Add as much as you'd like
Add any additions you'd like (wilted spinach, sautéed vegan breakfast sausage patty or vegan cheese)