
Totally Tofu Scotch Eggs
These veganised scotch eggs are totally tofu. Both layers of 'egg' are made of tofu; silken for the eggy inside and firm for the outer 'sausage' layer. It has taken some perfecting but here we are, the ultimate picnic treat and a complete protein-rich delicious lunch in one bite!
By Admin Tofuture -
Ingredients
For the outside coating:
- 2 tsp red miso
- 2 tsp Dijon mustard
- 2 tsp peanut butter
- 1 tbsp tamari
- 1 tbsp maple syrup
For the outer layer:
- 1 x 400g / 14 oz firm tofu - well-pressed
- 1 cup quinoa, cooked acc. to package instructions
- 2/3 cup mixed nuts (walnuts / almonds / cashews)
- 1 apple, grated
- 1/2 tsp dried parsley (opt.)
For the inner egg:
- I x 350g / 13 oz silken tofu – pressed for 10 minutes
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp black pepper
- ½ tsp kala namak ground black salt (for the egg flavor)
- 1 tbsp nutritional yeast
- Salt to taste
Method
- Preheat the oven to 180 deg C / 350 deg F and grease or line a baking tray.
Outer Layer:
- Blitz the outer ingredients together in a mixer until everything has combined into a wet, solid dough.
Inner 'Egg':
- Blitz together to achieve a smooth mixture.
Assembly:
- Flatten a spoon of the outer layer in the palm of your hand and spoon a tbsp of the ‘egg’ mixture on top. Add a further spoon of the top layer and form into a ball in your hands
- Roll the sticky ball in white sesame seeds and panko breadcrumbs or a gluten-free equivalent.
- Bake in the pre-heated oven for 20 minutes. Remove from the oven and allow to cool before refrigerating ready to eat.