Vegan fried "eggs" and eggless egg salad

This great recipe was taken directly from One Green Planet. This was my first attempt at making vegan "sunny side up" eggs so they don't look perfect.. but they taste pretty damn good! Not exactly like eggs, but delicious to say the least.. the egg salad I made with the left over ingredients DID taste just like egg salad though! Enjoy these two recipes which pair well together... one for instant fried eggs and one for leftover egg salad :)

This recipe makes about 2-3 eggs depending on how much "yolk" you use for each, I doubled the yolk ingredients to make 5 eggs and a good portion of egg salad with the leftovers.

Ingredients for yolks:

- 2 tablespoons dehydrated potato flakes/instant mashed potatoes/potato powder
- 7 tablespoons hot water
- 1 teaspoon nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon kala namak/black salt
- ¾ teaspoon egg replacer
- 1 teaspoon vegan butter/margarine (I use earth balance)
- 1 teaspoon vegetable oil (NOT olive oil)- something with a light flavor like sunflower or canola

Ingredients for whites:

- 1 block extra firm tofu
- 2 tablespoons vegan mayo (for eggless egg salad)

Instructions:

To make the "yolks": Mix potato mix with the hot water and then add the rest of the ingredients and whisk/mix well.

To make the "whites": Use a round cutter or carefully use a VERY sharp, non serrated knife to cut a circle in the middle of your tofu block (a little more than 2" in diameter or so) so you're left with a round cylinder of tofu. Put excess aside. Cut the cylinder into slices so you have out 4-5 flat circles of tofu.

Use a smaller round cutter or your knife to cut a hole in each circle, making a "ring" of tofu (about 1" or so in diameter). Do this very carefully so you don't damage each ring. Each ring is an "egg white". Put the middles aside as well with the other excess tofu. Later- to make egg salad, this extra tofu can be hand mixed with a fork with the mayo and any extra "yolk" mixture (or just make some more yolk if you need it to add).

To fry the "eggs": Heat up some oil in a non-stick pan. Take 1 teaspoon of egg yolk mixture and roll it in your palms and flatten slightly to make a circle about the same size as the hole in your tofu rings. (if it's too watery, just skip this step). Put aside.

Gently place each tofu ring "egg white" in the hot oil and fry on both sides until golden. Once both sides are fried, place your round "yolk" in the center, to "fit the puzzle piece" per say, and flatten with a teaspoon. If your yolk came out a bit watery, just spoon some into the hole so it fills it well. Add more yolk mixture on top of your round or watery oak so it runs a little, and spray with oil on top to "seal" it. Sprinkle black pepper and some salt on top to your liking. If super runny, you can flip the egg over to fry the yolk (and it won't be runny).

Enjoy your egg on toast, on a salad, on a platter or alone, and enjoy your egg salad as leftovers for later or for lunch the next day!