Vegan recipe

Vegan Spicy Scotch "Eggs"

Serves 2

What’s a picnic without a scotch egg? We’ve created a tasty plant-based alternative that’s super easy to make.
A scrambled tofu centre coated in a lightly spiced Cauldron Korean Bites casing and paired with a spicy dip.
Whip them up in no time at all and satisfy those cravings!

Korean Bites Find out more


1 x Pack of Cauldron Korean Bites
½ Pack of Cauldron Authentic Block

1 tbsp olive oil
1 tbsp nutritional yeast
1/2 tsp black salt, or sea salt if you don’t have
1/4 tsp turmeric
1/4 tsp garlic powder
2 tbsp vegan mayo

2 tbsp gochujang paste
1½ tbsp rice vinegar
1 tbsp sesame oil
1 tbsp maple syrup


  1. Heat the olive oil in a pan over medium heat and crumble in Cauldron Authentic Tofu and cook for 3-4 minutes before adding the nutritional yeast, salt, turmeric, and garlic powder.
  2. Stir in the vegan mayonnaise and place in an ice cube mould and place in the freezer for one hour.
  3. Press 2 Korean Bites together and push a hole in centre and place tofu mix inside. Seal and roll in breadcrumbs.
  4. Deep fry for 2 minutes until golden
  5. Simply mix the sauce ingredients together to dip