For the "White," I drained and pressed firm tofu, then cut them into six or seven 1/4" slices (about 2 packages). Then I marinated them in 1 1/2 C. water, 2 T. nutritional yeast, 1 tsp. black salt, and 1 tsp. regular salt for about an hour. Then, I patted the slices dry with a paper towel and carefully transferred them to a sheet of plastic wrap. Don't worry if they crack a little!
For the "Yolk," I cut about 2 C. yukon gold potatoes into cubes of similar size, and boiled them until tender. Then I drained them, added 2 T. nutritional yeast flakes, 2 T. Tofutti cream cheese, 1 tsp. black salt, 1 T. olive oil, and 1/4 tsp. tumeric. To soften the cream cheese, I whipped it with the olive oil before mashing everything together.
As shown above, I spooned the "yolk" on top of the tofu slice, then used the plastic wrap to help form it into a tube.
I then cut each tube into thirds.
The surrounding "sausage," consists of:
1 15oz. can chickpeas
1 15oz. can black beans
1/2 C. dried toasted onion
1/3 C. nutritional yeast flakes
1/2 C. chopped celery
1 T. soy sauce
1/4 C. water
1 tsp. salt
1 tsp. dried thyme
1 tsp. rubbed dried sage
1 tsp. dried fennel seeds
1/2 tsp. ground black pepper
1 tsp. smoked paprika
1/2 tsp. liquid smoke
1 C. panko bread crumbs
1 C. vital wheat gluten
Put everything except bread crumbs and wheat gluten into a food processor, and blend until almost smooth (looks like creamy oatmeal). Transfer mixture to a mixing bowl. Mix in bread crumbs. Mix in wheat gluten, then knead for a few minutes until fully incorporated.
To form the Scotch Eggs:
Take a golf ball sized portion of the sausage dough and flatten with fingers until very thin. Encase your vegan egg (as shown above), making sure to press the seams tightly with both hands. Roll your scotch egg in panko bread crumbs, and deep fry until deep golden brown.
I dipped them in Vegan Hollandaise sauce from Veganomicon- yummy!