Egg buns
From Philosophical Vegan Wiki
Difficulty: 3/5
Preparation and cooking time: 1 hour and 30 minutes
Servings: 2 (2 buns per serving)
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 754 (calories in whole recipe: 1508) | |||||
| Proteins | 80% | 45.0g | Protein: lysine | 75% | 1.5g |
| Protein: methionine | 67% | 0.6g | |||
| Protein: isoleucine | 90% | 1.5g | |||
| Carbohydrates | 100% | 130.0g | Fibers | 60% | 22.7g |
| Net carbs | n/a | 107.3g | |||
| Sugars | n/a | 2.7g | |||
| Fats | 19% | 12.1g | Omega-3 | 27% | 0.4g |
| Omega-6 | 26% | 4.4g | |||
| Saturated fats | n/a | 2.1g | |||
| Vitamin B1 | 683% | 8.2mg | Vitamin B2 | 587% | 7.6mg |
| Vitamin B3 | 317% | 50.8mg | Vitamin B5 | 41% | 2.0mg |
| Vitamin B6 | 617% | 8.0mg | Folate | 75% | 302.0μg |
| Vitamin A | 1% | 5.6μg | Vitamin C | 2% | 1.7mg |
| Vitamin E | 8% | 1.2mg | Vitamin K | 11% | 12.9μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 41% | 409.1mg | Copper | 118% | 1.1mg |
| Iron | 120% | 9.6mg | Magnesium | 79% | 314.5mg |
| Manganese | 348% | 8.0mg | Phosphorus | 136% | 951.0mg |
| Potassium | 25% | 1163.3mg | Selenium | 247% | 135.7μg |
| Zinc | 75% | 8.2mg | Sodium to taste | ||
Ingredients:
FOR THE BUNS
- 212ml water
- 1/4 tsp yeast
- Pinch of salt
- 2 packets Stevia
- 330g whole-wheat flour
FOR THE FILLING
- 250g rinsed and drained tofu
- 3 tbsp soy milk
- 1 tbsp soy sauce
- 1/8 tsp turmeric
- 3 tbsp nutritional yeast
- 1 1/2 tbsp chopped fresh chives
Instructions:
- In a large bowl, combine all of the ingredients for the buns except the flour. Do not stir, and let sit for 5 minutes until the yeast has bloomed. Stir in the flour. Knead well for 10 minutes until the dough has become sticky enough to leave no flour in the bowl, but not enough to stick all over your hand. Cover with a towel and let rise for 20 minutes.
- In the meantime, crumble the tofu with your hands and put all of the ingredients for the filling in a pot--except for the nutritional yeast and the chives--on medium-low heat. Mix the ingredients together. Cover with a lid and steam for 10 minutes, stirring every 2 minutes to avoid the 'eggs' from sticking to the bottom of the pan.
- Adjust the salt to taste and mix in the nutritional yeast so that every single bit of tofu is evenly coated. Set aside and let cool for 10 minutes.
- Right before putting the filling into the buns, mix in the chives.
- Separate the filling equally in 4 servings, and separate the dough in 4 equal pieces on a cutting board.
- For each piece of dough, start by flattening it out with the tip of your fingers so as to obtain a circle of dough that is approximately half a centimeter in thickness. Place the filling in the center of the dough. Bring together two opposite sides of the dough and pinch together so as to seal the bun. Repeat the same process 3 more times to obtain a square-ish shape (as shown in the pictures below).
- Place the buns on a baking tray lined with a silicone baking at or parchment paper. Cover with a towel and let rise for 30 minutes.
- Pre-heat oven to 200°C.
- Once the buns have finished resting, bake for 30 minutes.
