Cut firm tofu into the shape of a fried egg. Thin at the periphery and thick in the middle.Insert broad bladed knife horizontally through the tofu near the bottom. Where the yolk should be, cookie-cut out a yolk hole with a shot glass all the way down to the blade. Remove blade.Fry in vegan margarine-both sides until golden brown. Set aside. Now make yolk.

In a microwaveable glass custard dish, mix yolk ingredients well.

Heat in microwave 20 seconds. Let cool a few minutes. Then whip vigorously for three minutes by hand.(The ideal yolk will be a tad runny, not gummy. If gummy, either microwave yolk for fewer seconds or add less arrowroot in subsequent attempts)It will have a very nice yellow-orange yolk color and taste like a real egg.Add yolk into browned egg-white yolk hole and microwave for 10 seconds more.Add garlic, salt and pepper as you like.

Recipe provided by Rocky Shepheard