my first try at vegan fried egg style tofu

I used firm silken tofu cut into thick slices and friend in olive oil on high heat. Seasoned one side with paprika, black volcanic salt, garlic powder, vegan Worcestershire sauce, then flipped over after a while and sprinkled a generous amount of grated vegan mozzarella on top. Kept flipping for a while until cooked. Once the blocks were removed, some of the cheese had solidified to a crust at the bottom, easily peeled off and placed on top for a more realistic eggy effect and a combo of soft and crunchy textures, and the milder taste of tofu with the saltier more intense flavour in the cheese crust 🙂