1 pound firm tofu
vegan margarine, as needed
1 tablespoon carrot juice
1 tablespoon flax seed oil
1 tablespoon vegetable broth
1 1/2 teaspoons arrowroot powder
3/4 teaspoon vegan mayonnaise (I use Vegenaise)
salt and pepper, to taste
1. Cut tofu into the shape of a fried egg, so that it is thin at the periphery and thick in the middle. Insert broad bladed knife horizontally through the tofu near the bottom. Where the yolk should be, use a shot class to cookie cut out a yolk hole all the way down to the blade. Remove blade.
2. Fry both sides of tofu "egg" in vegan margarine until golden brown. Set aside.
3. For yolk, in a microwaveable glass custard dish, mix together carrot juice flax seed oil, vegetable broth, arrowroot powder, and vegan mayonnaise. Heat in microwave 20 seconds. (The ideal end product will be a tad runny, not too globby. If too globby, either heat less or add less arrowroot.) It has a very nice yellow-orange yolk color.
4. Add yolk into browned yolk hole and refry top for 10-20 seconds. Salt and pepper, as you like.
Source of recipe: I wrote this recipe.