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

1. Preheat the oven to 180 deg C / 350 deg F and grease or line a baking tray.

Outer Layer:

1. Blitz the outer ingredients together in a mixer until everything has combined into a wet, solid dough.

Inner 'Egg':

1. Blitz together to achieve a smooth mixture.

Assembly:

1. 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
2. Roll the sticky ball in white sesame seeds and panko breadcrumbs or a gluten-free equivalent.
3. Bake in the pre-heated oven for 20 minutes. Remove from the oven and allow to cool before refrigerating ready to eat.