In Malaysian cuisine, eggs play a central role in enhancing the taste, texture, and richness of popular dishes like nasi lemak, fried noodles, and omelets. Let’s explore vegan-friendly ways to replace eggs in these beloved dishes without sacrificing the authentic flavors.
1. Nasi Lemak: Replacing Boiled Eggs
Why Replace Boiled Eggs? In nasi lemak, boiled eggs are served to add richness and creaminess. A great vegan substitute replicates the creamy texture, slight firmness, and flavor of boiled eggs.
Vegan Alternatives:
Tofu ‘Egg’:
Ingredients:
1 block of firm tofu (for texture)
½ tsp kala namak (black salt, for the eggy flavor)
½ tsp turmeric (for yellow color)
Preparation:
Slice tofu into egg-shaped pieces.
Sprinkle with kala namak and turmeric.
Pan-sear for a lightly crispy outer layer.
Why it works: The tofu mimics the softness of egg whites, while kala namak provides the signature eggy aroma.
Vegan Egg Jellies:
Ingredients:
2 cups unsweetened soy milk
1 tsp agar-agar powder
½ tsp kala namak
½ tsp turmeric
Preparation:
Heat the soy milk, agar-agar, kala namak, and turmeric until dissolved.
Pour into egg-shaped molds and refrigerate until firm.
Why it works: This creates a jelly-like texture, mimicking boiled eggs.
2. Noodles: Replacing Fried or Poached Eggs
Why Replace Eggs in Noodles?
In fried or soupy noodles, eggs add richness and bind the noodles. A good replacement replicates the creaminess and texture.
Vegan Alternatives:
Silken Tofu ‘Egg’:
Ingredients:
½ block silken tofu
¼ tsp kala namak
1 tsp cornstarch
Preparation:
Blend silken tofu with kala namak and cornstarch until smooth.
Pour directly into the noodles while stir-frying for a creamy texture.
Why it works: It creates a silky texture similar to beaten eggs.
Chickpea Flour ‘Egg’:
Ingredients:
2 tbsp chickpea flour
4 tbsp water
Pinch of kala namak and turmeric
Preparation:
Whisk chickpea flour, water, kala namak, and turmeric into a batter.
Pour into the noodles and stir until it cooks into egg-like pieces.
Why it works: Chickpea flour solidifies into soft, scrambled-egg-like bits.
3. Omelets: Replacing Traditional Eggs
Why Replace Omelets?
Omelets are enjoyed as a standalone dish or served with rice and noodles. A vegan replacement must have the same fluffiness, slight crispness, and eggy flavor.
Vegan Alternative:
Chickpea Flour Omelet
Ingredients:
½ cup chickpea flour
½ cup water
¼ tsp kala namak
1 tsp turmeric (optional)
Vegetables (e.g., onions, chilies, spring onions)
Preparation:
Whisk chickpea flour, water, kala namak, and turmeric until smooth.
Mix in chopped vegetables.
Heat oil in a non-stick pan and pour the batter. Cook for 2–3 minutes on each side.
Why it works: Chickpea flour creates a fluffy, protein-rich omelet with a crisp outer layer.
Tofu Scramble ‘Omelet’
Ingredients:
1 block firm tofu
½ tsp kala namak
1 tsp turmeric
1 tbsp nutritional yeast (optional)
Preparation:
Crumble tofu into a bowl.
Mix with kala namak, turmeric, and nutritional yeast.
Sauté in a pan with a little oil until lightly browned.
Why it works: The texture resembles scrambled eggs, making it a versatile replacement.
4. Flavour and Taste Enhancers
Kala Namak (Black Salt):
Essential for mimicking the sulfuric, eggy flavor. A pinch transforms tofu or chickpea flour into an authentic egg alternative.
Turmeric:
Adds a golden-yellow color to replicate the appearance of eggs in omelets and noodles.
Nutritional Yeast:
Adds a cheesy, umami flavor to egg replacements, enhancing the taste in omelets and scrambles.
Example Dishes with Substitutions
Nasi Lemak with Tofu ‘Egg’: Pair the tofu egg slices with sambal, cucumber, and peanuts.
Fried Kuey Teow with Silken Tofu ‘Egg’: Stir-fry noodles with silken tofu for a creamy, eggy texture.
Chickpea Flour Omelet: Serve with spicy sambal for a traditional Malaysian breakfast feel.
Detailed Recipes for Vegan Egg Replacements in Malaysian Dishes
1. Vegan ‘Boiled Egg’ for Nasi Lemak (Tofu Egg)
Ingredients:
1 block firm tofu
½ tsp kala namak (black salt)
¼ tsp turmeric (optional, for yellow color)
1 tbsp vegetable oil (for searing)
Instructions:
Prepare the Tofu:
Cut the tofu into egg-shaped slices (oval or round).
Season:
Sprinkle kala namak and turmeric on each side of the tofu slices.
Cook:
Heat oil in a non-stick pan over medium heat.
Lightly sear the tofu slices for 1–2 minutes on each side until slightly golden.
Serve:
Add the tofu egg slices to your nasi lemak platter with sambal, cucumber, and peanuts.
Why It Works:
Kala namak gives an authentic eggy flavor, and turmeric adds the appearance of egg yolk.
2. Vegan Fried Egg for Noodles (Silken Tofu Egg)
Ingredients:
½ block silken tofu
¼ tsp kala namak
1 tsp cornstarch
½ tsp turmeric
1 tbsp vegetable oil
Instructions:
Prepare the Tofu Mixture:
Blend silken tofu with kala namak, cornstarch, and turmeric until smooth.
Cook:
Heat oil in a non-stick pan.
Pour the tofu mixture into the pan and spread it thin to mimic a fried egg.
Cook for 2–3 minutes until the edges crisp slightly.
Serve:
Add the tofu egg to stir-fried noodles or serve as a topping for noodle soup.
Why It Works:
Silken tofu creates a creamy texture, and kala namak provides the sulfuric flavor of eggs.
3. Vegan Omelet (Chickpea Flour)
Ingredients:
½ cup chickpea flour
½ cup water
¼ tsp kala namak
1 tsp turmeric
¼ cup chopped onions
1 red chili, chopped
1 tbsp chopped spring onions
1 tbsp oil (for frying)
Instructions:
Prepare the Batter:
Mix chickpea flour, water, kala namak, and turmeric into a smooth batter.
Stir in the onions, chili, and spring onions.
Cook the Omelet:
Heat oil in a non-stick pan.
Pour in the batter and spread evenly into a round shape.
Cook for 2–3 minutes on one side, then flip and cook for another 2 minutes.
Serve:
Pair with sambal or enjoy as a side dish for rice.
Why It Works:
Chickpea flour mimics the fluffiness of eggs, while kala namak ensures the authentic flavor.
4. Vegan Scrambled Eggs (Tofu Scramble)
Ingredients:
1 block firm tofu
½ tsp kala namak
1 tsp turmeric
1 tbsp nutritional yeast (optional)
1 tbsp oil
¼ cup chopped onions
1 green chili, chopped
Instructions:
Prepare the Tofu:
Crumble the tofu into small pieces.
Cook:
Heat oil in a pan.
Sauté onions and green chili until fragrant.
Add the crumbled tofu, kala namak, turmeric, and nutritional yeast.
Stir-fry for 3–4 minutes until heated through.
Serve:
Use as a side for nasi lemak or as a filling for wraps and sandwiches.
Why It Works:
Crumbled tofu replicates the texture of scrambled eggs, and kala namak enhances the flavor.
5. Vegan Egg Jellies for Nasi Lemak
Ingredients:
2 cups unsweetened soy milk
1 tsp agar-agar powder
½ tsp kala namak
½ tsp turmeric
Instructions:
Prepare the Mixture:
Heat soy milk with agar-agar, kala namak, and turmeric in a pot over medium heat.
Stir continuously until the agar-agar dissolves.
Mold the Eggs:
Pour the mixture into egg-shaped molds.
Let it set in the fridge for 1–2 hours.
Serve:
Slice the jellies and serve alongside sambal and rice for nasi lemak.
Why It Works: The agar-agar creates a firm texture similar to boiled eggs, while the soy milk provides creaminess.
