Ingredients:

  • 1 block (350g) extra firm silken tofu
  • 1/4 tsp fine sea salt
  • 1 tsp extra virgin olive oil
  • 1/2 cup unsweetened soy milk
  • 1 tbsp nutritional yeast
  • 1 tsp cornstarch
  • 1/4 tsp ground turmeric
  • 1/4 tsp kala namak (Himalayan black salt)
  • 1/2 tsp smooth Dijon mustard

Instructions:

  1. Drain the tofu. Carefully remove the silken tofu from its packaging and drain any excess water. Note: Silken tofu is very fragile, so handle it like a precious heirloom.
  2. Slice the whites. Cut the tofu into 1/2 inch thick slices or rounds.
  3. Steam the tofu. Place the slices in a steamer basket over boiling water for 3 minutes until heated through and slightly firm.
  4. Combine yolk ingredients. In a small blender, add the soy milk, nutritional yeast, cornstarch, turmeric, olive oil, and Dijon mustard.
  5. Blitz until silky. Blend on high for 30 seconds until the mixture is a uniform, vibrant yellow.
  6. Thicken the sauce. Pour the mixture into a small saucepan over medium low heat.
  7. Whisk constantly. Cook for 2-3 minutes until the sauce coats the back of a spoon with a jammy weight.
  8. Season with sulfur. Remove from heat and immediately stir in the sea salt and kala namak. Note: Adding kala namak at the end preserves the volatile sulfur compounds.
  9. Assemble the dish. Place your warm tofu slices on toast or a plate.
  10. Ladle the yolk. Spoon the warm sauce over the center of the tofu until it begins to pool at the edges.