Vegan Telur Ceplok

Reimagine the classic Indonesian "telur ceplok" with this delicious plant-based twist! Vegan Telur Ceplok features crispy pan-fried tofu slices as the egg whites, coated with a savory blend of nutritional yeast, turmeric, and kala namak (black salt) to deliver an umami-packed flavor that mimics traditional fried eggs. The silky, yolk-like sauce made from cornstarch, turmeric, and kala namak brings the perfect sunny-side-up touch to this creative dish. Quick and easy to prepare in just 25 minutes, this vegan spin on a beloved Indonesian staple pairs beautifully with steamed rice, sambal, or any side dish of your choice. Perfect for anyone craving a comforting, protein-packed meal that’s entirely plant-based and utterly irresistible!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 300 grams Firm tofu
• 2 tablespoons Cornstarch
• 1 tablespoon Nutritional yeast
• 1 teaspoon Kala namak (black salt)
• 0.5 teaspoons Turmeric powder
• 50 milliliters Unsweetened plant-based milk (e.g., soy or almond)
• 1 teaspoon Cornstarch (for the yolk)
• 50 milliliters Water (for the yolk)
• 2 tablespoons Vegan butter or neutral oil
• 1 tablespoon Optional garnish: chopped scallions or chili slices

Directions

Step 1

Press the firm tofu for 10 minutes to remove excess water. Pat it dry with a clean kitchen towel.

Step 2

Cut the tofu into 4 round slices about 1 centimeter thick. Use a circular cookie cutter if you'd like to create an egg-like shape.

Step 3

In a small bowl, mix 2 tablespoons of cornstarch, 1 tablespoon of nutritional yeast, 0.5 teaspoons of kala namak, and 0.25 teaspoons of turmeric powder to create a coating for the tofu. Dredge each tofu slice in this dry mixture to coat evenly.

Step 4

Heat 1 tablespoon of vegan butter or neutral oil in a non-stick skillet over medium heat. Fry the tofu slices for 2-3 minutes on each side until golden brown and crispy. Remove from the pan and set aside.

Step 5

To prepare the vegan egg yolk, mix 0.5 teaspoons of kala namak, 0.25 teaspoons of turmeric powder, 1 teaspoon of cornstarch, and 50 milliliters of water in a small saucepan.

Step 6

Place the saucepan over low heat and cook the mixture while stirring constantly for 2-3 minutes. It will thicken into a yolk-like consistency. Once done, remove from heat.

Step 7

Return the fried tofu slices to the skillet. Using a spoon, place a dollop of the vegan yolk mixture onto the center of each tofu slice to mimic the appearance of a fried egg yolk.

Step 8

Optional: Garnish with chopped scallions or chili slices for added flavor and presentation.

Step 9

Serve immediately with steamed rice, sambal, or your favorite Indonesian side dishes.

Nutrition Facts

Serving size	(463.4g)

Amount per serving	% Daily Value*
Calories	550.3

Total Fat 36.7g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2232.2mg	0%
Total Carbohydrate 27.5g	0%
Dietary Fiber 5.1g	0%
Total Sugars 3.7g
Protein 35.2g	0%

Vitamin D 21.1IU	0%
Calcium 527.0mg	0%
Iron 5.4mg	0%
Potassium 636.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 24.2%

Carbs: 18.9%