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.
