Looking for a vegan mayak eggs recipe to make Korean marinated eggs vegan? Let me show you how to make the viral Mayak eggs (Mayak Gyeran, 마약계란) but VEGAN.
This is actually a popular side dish from my home country – Korea!! It normally consists of marinated soft-boiled eggs and the direct translation means “drug eggs” because it’s so addicting! And you’ll see why once you try this dish.
Recipe for Vegan Mayak Eggs
You’re going to love my take on vegan Mayak eggs, it’s so flavourful and easy to make.
The marinade is sweet and savoury with a little bit of spiciness from the jalapeño (optional but highly recommended) and it pairs beautifully with the tofu which is going to soak up all that goodness.
The avocado adds a lovely creaminess that mimics a soft-boiled egg making this dish quite irresistible. You can eat these vegan Mayak eggs with a side of white rice to make it a well-rounded and filling meal.
It is also a great dish for meal prep, it will last about 5 days in the fridge.
Ingredients
- Tofu
- Avocado
- Soy Sauce
- Rice Syrup or Sugar
- Garlic
- Red Bell Pepper
- Green Chili pepper or jalapeño pepper (optional)
- Sesame seeds
- Green onions
How To Make Just Mayak Eggs (Vegan)
- Start by prepping the tofu. If desired, freeze the tofu and then defrost it in order to allow the flavours to soak into the tofu even more. This step is optional.
- Cut the extra-firm tofu and avocado into bite-sized pieces.
- Prepare the veggies: chop green onions, dice half of the red bell pepper, mince 2 cloves of garlic, and slice the jalapeño. If you prefer it less spicy, just use a green bell pepper instead.
- Prepare the marinade: In a mixing bowl, combine the soy sauce, rice syrup, and add a bit of water to thin out the sauce. Add minced garlic, bell pepper, jalapeño, sesame seeds and green onions. Stir until everything is well combined.
- Add tofu and avocado into a large container. Pour the marinade into the container. Gently mix everything together, making sure the tofu and avocado are covered by the sauce.
- Marinate for a few hours or overnight in the refrigerator to allow the flavours to come together.
- This will keep in the fridge for up to 5-6 days and you can enjoy this as a side dish or on top of rice or noodles.
Vegan Mayak Eggs (Mayak Gyeran)
Equipment
- Knife
- Cutting Board
- Large container with lid
Ingredients
- 1 block tofu medium firm (around 400g) cut into bite sized pieces
- 1 medium avocado cut into small pieces
- 1/2 cup soy sauce or gluten-free alternative
- 1/2 cup water
- 1/3 cup rice syrup or corn syrup, agave nectar, or sugar
- 1 tbsp minced garlic 3-4 cloves
- 1/2 medium red bell pepper (diced)
- 1 medium green chilli pepper or jalapeno pepper (optional)
- 1 tbsp sesame seeds
- 3 stalks green onions (chopped)
Instructions
- Start by prepping the tofu. If desired, freeze the tofu and then defrost it in order to allow the flavours to soak into the tofu even more. This step is optional.
- Cut the extra-firm tofu and avocado into bite-sized pieces.
- Prepare the veggies: chop green onions, dice half of the red bell pepper, mince 2 cloves of garlic, and slice the jalapeño. If you prefer it less spicy, just use a green bell pepper instead.
- Prepare the marinade: In a mixing bowl, combine the soy sauce, rice syrup, and add a bit of water to thin out the sauce. Add minced garlic, bell pepper, jalapeño, sesame seeds and green onions. Stir until everything is well combined.
- Add tofu and avocado into a large container. Pour the marinade into the container. Gently mix everything together, making sure the tofu and avocado are covered by the sauce.
- Marinate for a few hours or overnight in the refrigerator to allow the flavours to come together.
- This will keep in the fridge for up to 5-6 days and you can enjoy this as a side dish or on top of rice or noodles.
Nutrition
NEED MORE VEGAN EGG INSPO? CHECK THESE OUT:
100% recommend! I added more avocado because why not? This is nice and salty yet sweet and I just poured it over rice 😍 so so good