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!


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


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.


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.