Mix 1 liter of water with the sodium alginate for 2 minutes, transfer to a storage container and refrigerate, ideally overnight, until the liquid loses its bubbles and becomes completely transparent.

Blend the tofu, boiled potato, olive oil, plant-based milk and water until smooth.

Add the nutritional yeast flakes, turmeric, kala namak and calcium lactate and blend for one more minute, then transfer to a container and refrigerate until the alginate bath is ready.

Let the alginate bath and the yolk mixture come to room temperature for one hour.

Spoon the yolk mixture into the alginate bath, about 2 tablespoons per yolk.

Cover it partly with the liquid using two teaspoons and leave it in the bath for 30 seconds.

Lift it out of the liquid with a slotted spoon, letting it drain well, and wipe the slotted spoon from underneath.

Transfer the yolk into water and store it there.

Blend the firm tofu, water, soy milk and aquafaba well for the white.

Add the glutinous rice flour, tapioca starch and salt and mix.

Heat a pan, spread a little oil evenly in it, then pour some of the white mixture into the pan.

Wait briefly until the top of the batter is no longer wet, then place the yolk in the center.

Wait until the egg is completely set, then sprinkle a little kala namak over it.