Beef and Tofu Scotch Eggs with Onion Marmalade
Envision a perfectly golden-brown, crispy shell giving way to savory ground beef and crumbled tofu, encasing a soft-boiled egg with a runny yolk that spills out to create a luscious sauce A whiff of smoky paprika and herbs mingles with the sweet and tangy aroma of homemade onion marmalade, a delightful contrast that elevates this humble dish to something truly special The textural interplay of crunchy exterior, savory filling, and creamy yolk is simply divine, a culinary journey that unfolds with each bite This modern take on a classic Scotch egg adds a vegetarian twist with the addition of tofu, making it a more balanced and flavorful meal The onion marmalade, slow-cooked to caramelized perfection, provides a sweet and acidic counterpoint to the richness of the egg and meat, creating a memorable and crave-worthy combination
Ingredients
- •1 lb Ground beef
- •1 block (14 oz) Firm tofu, crumbled
- •1 large Onion, finely chopped
- •6 large Eggs
- •1 cup Breadcrumbs
- •1/2 cup All-purpose flour
- •1 tbsp Olive oil
- •1 tsp Smoked paprika
- •1/2 tsp Dried thyme
- •1/4 tsp Cayenne pepper (optional)
- •Salt and pepper to taste
- •2 cups Vegetable oil, for frying
- •Optional: Fresh parsley, chopped, for garnish
- •Optional: Dijon mustard, for serving
- •Onion Marmalade Ingredients:
- •2 large Onions, thinly sliced
- •2 tbsp Olive oil
- •1/4 cup Balsamic vinegar
- •2 tbsp Brown sugar
- •1/4 cup Dry red wine
- •Salt and pepper to taste
Dietary Info
Instructions
- 1
Start by making the onion marmalade Heat olive oil in a skillet over medium heat Add sliced onions and cook, stirring occasionally, until softened and caramelized, about 30 minutes
- 2
Add balsamic vinegar, brown sugar, and red wine to the skillet Bring to a simmer and cook until the liquid has reduced and the marmalade is thick and glossy, about 10 minutes Season with salt and pepper to taste Set aside
- 3
Boil 4 eggs for 6 minutes for soft-boiled eggs Immediately transfer to an ice bath to stop cooking Peel carefully
- 4
In a large bowl, combine ground beef, crumbled tofu, chopped onion, paprika, thyme, and cayenne pepper (if using) Season with salt and pepper to taste
- 5
Divide the meat mixture into 4 equal portions Flatten each portion in the palm of your hand and wrap it around a peeled soft-boiled egg ensuring it is completely sealed
- 6
Place flour, beaten eggs (the remaining 2), and breadcrumbs in separate shallow dishes Dredge each Scotch egg in flour, then dip in beaten egg, and finally coat with breadcrumbs
- 7
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C) Carefully lower the Scotch eggs into the hot oil and fry until golden brown and cooked through, about 5-7 minutes
- 8
Remove from oil and drain on paper towels Serve hot with onion marmalade, Dijon mustard, and fresh parsley
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