Vegan Scotch Eggs

Ingredients

• 400 g Firm Tofu
• 500 g Vegan Sausage Meat
• 1 cup Gluten-Free Breadcrumbs
• 1/4 cup Plant-Based Milk
• 1/2 cup Flour (Gluten-Free)
• 1/4 Onion
• 1 clove Garlic
• 1 tsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Oil

Instructions

1. 1Take the 400 g Firm Tofu and cut it into four equal-sized cylinders, each approximately 1.5 inches (3.8 cm) in diameter and 2 inches (5 cm) tall.
2. 2In a large mixing bowl, combine the 500 g Vegan Sausage Meat, 1/4 finely minced Onion, 1 minced clove Garlic, 1 tsp Dijon Mustard, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
3. 3Divide the sausage mixture into four equal portions. Take one portion and flatten it into an oval shape in the palm of your hand, about 4 inches (10 cm) long and 3 inches (7.5 cm) wide. Place one prepared tofu cylinder in the center and carefully wrap the sausage mixture around it, pressing gently to ensure the tofu is completely enclosed and the sausage forms a smooth, even layer. Repeat this process for the remaining three tofu cylinders and sausage portions.
4. 4Prepare a breading station with three shallow dishes. In the first dish, place the 1/2 cup Gluten-Free Flour. In the second dish, pour the 1/4 cup Plant-Based Milk. In the third dish, place the 1 cup Gluten-Free Breadcrumbs.
5. 5Roll each formed scotch egg first in the 1/2 cup Gluten-Free Flour, ensuring it is lightly coated on all sides; gently tap off any excess gluten-free flour. Next, dip the floured cylinder into the 1/4 cup Plant-Based Milk, allowing any excess to drip off. Finally, roll it thoroughly in the 1 cup Gluten-Free Breadcrumbs, pressing gently to ensure a thick, even coating.
6. 6Heat the 2 tbsp Oil in a 10-inch (25 cm) non-stick skillet over medium heat (approximately 325-350°F / 160-175°C). Once the oil is shimmering, carefully place the breaded scotch eggs into the hot oil, ensuring not to overcrowd the pan (you may need to fry in batches). Fry for 5-7 minutes, turning them occasionally with tongs, until they are golden brown on all sides and feel firm to the touch.
7. 7Remove the fried scotch eggs from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Let them rest for 2-3 minutes before serving warm.

Substitutions

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