Jackfruit korma and tofu carbonara: Buffalo joins Shoreditch's vegan scene

Launched yesterday at the former Black & Yellow pop-up space on Brick Lane, Buffalo serves a menu of classic diner food made using 100% plant-based ingredients created by Ludmilla Girardi, formerly of Gordon Ramsay and Ottolenghi.

A burger menu gives diners the choice of two types of patty, the first made from tempeh, kidney beans and walnuts; and the second made from tofu, mushroom, brown rice and carrot. Various burger toppings include the likes of wasabi mayo; kimchi; and buffalo sauce.

A selection of main dishes includes a korma curry with jackfruit in place of meat, served with vermicelli noodles; and a carbonara-style dish with smoked and glazed tofu in place of guanciale.

Side dishes include spicy buffalo wings made from cauliflower; warm greens with creamy tahini; vegetable fries; and a list of desserts offers vegan ice cream and chocolate mousse.

Buffalo's compact site is located in the heart of Shoreditch, which is quickly becoming a vegan foodie hub.

The restaurant sits on Brick Lane, where the Vegan Nights street market is held each month, and is virtually opposite vegan burger restaurant Mooshies. Within walking distance of Cookdaily and The Vurger Co., both of which have amassed cult followings at their Shoreditch sites over the past year.