Instructions:

Making the Filling

1. Put firm tofu in a cheese cloth and squeeze all of the excess water you can out of it; this will give it a much better texture. 
2. In the food processor, combine the drained tofu and other ingredients listed under the “Yolk Filling” section. Let run for a minute or two until very creamy.

Making the “Egg Whites”

1. In a blender, blend the silken tofu until creamy.
2. In a small pot on low heat, add soy milk, salt, and agar agar. Whisk until well combined. Do not let this boil; you just want the agar agar to dissolve. Only leave it on the heat for about 3–4 minutes, whisking regularly. Take off heat.
3. Immediately add in the creamy silken tofu and whisk together until smooth.
4. This will start to set pretty quickly, so evenly distribute this mixture filling your egg molds. 
5. Put in fridge and allow to set for 30 minutes to an hour.

Assembly

1. Check your “egg whites” to ensure they’re completely set. You should be able to pop them out of the molds easily.
2. With a small spoon, scoop out a little of the top of your egg half (like you would see with a real hard boiled egg).
3. Fill each of them with the filling. Sprinkle some paprika on top if you are feeling fancy.

Photo and Recipe Courtesy of Protein Deficient Vegan