Published 23rd September 2026

Recipe: Boxty with a ZOE twist

Share this article

Method

Daily30 is now available in Ireland! And what better way to celebrate than by giving the iconic Irish boxty a gut-health twist?

Traditional boxty is made with potato, flour and buttermilk. We’ve kept the potato at the heart of it, but made a few gut-friendly swaps to pack in more plants, protein, and ferments.

We’ve added grated tofu for extra texture and protein, swapped white flour for wholemeal, and served the boxty over a creamy butter bean hummus inspired by the flavours of colcannon, giving your gut microbes get a much wider variety of fibers to feast on.

Serves: 2

Prep Time: 25 minutes

Prep Time: 30 minutes

Ingredients

For the boxty

400 g Maris Piper potatoes, scrubbed and cut into chunks
180 g firm tofu, pressed and grated
120 ml milk of your choosing
1 tsp apple cider vinegar
90 g wholemeal plain flour
2 tbsp nutritional yeast or parmesan
½ tsp bicarbonate of soda
4 tsp extra-virgin olive oil
Black pepper, to taste

For the hummus

1 570 g jar butter beans with their stock OR 1 x 400g tin butter beans, 240g drained, plus 100ml milk
4 spring onions, thinly sliced
2-3 large handfuls of curly kale, finely chopped and softened in some hot water for 2-3 minutes
15 g light tahini
Juice of 1 lemon

To serve

Sauerkraut
2 handfuls of watercress or rocket
2 scoops of ZOE Daily30
1 tbsp finely chopped fresh parsley

Method

Fill a saucepan with water and bring to the boil. Reduce the heat, add the potatoes and simmer for 12–15 minutes, until completely tender.
While the potatoes cook, grate the tofu and place the grated tofu in the centre of a clean tea towel. Gather the edges together and squeeze firmly to remove as much liquid as possible. Set aside.
In a small bowl or jug, combine the milk with the apple cider vinegar. Set aside for 5 minutes.
Once the boiled potatoes are tender, drain them thoroughly and return them to the warm saucepan and mash.
Add the squeezed tofu to the mashed potato. Mix until evenly combined.
Add the wholemeal flour, nutritional yeast or parmesan, bicarbonate of soda, black pepper. Pour in the milk and mix until a thick batter forms.
Heat 1 teaspoon of the oil in a large frying pan over medium-low heat.
Spoon approximately 2 tablespoons of batter into the pan for each boxty. Flatten gently with the back of the spoon to create pancakes approximately 1cm thick. Avoid overcrowding the pan.
Cook for ~3 minutes, until the undersides are golden and the edges appear set. Carefully turn and repeat until golden on both sides and cooked through.
Transfer the cooked boxty to a plate and keep warm. Add the remaining oil to the pan and repeat with the rest of the mixture. The recipe should make approximately four to six boxty.
To make the colcannon-inspired hummus, place all the ingredients except for the spring onions and kale in a blender along and blitz until smooth. Remove the blender from power and manually mix in the spring onions and softened kale with a spoon.
Spread the hummus across two plates, arrange the warm boxty on top, then finish with some sauerkraut , watercress/rocket, a scoop of Daily30 and chopped parsley. Enjoy!