Individual Tofu En Croute with Festive Stuffing

Posted on December 4, 2016 by The Gourmet Vegan - No Comments

Individual Tofu En Croute with Festive Stuffing

When I was in the planing stages of putting together the Christmas recipes, this was one that came to mind and I knew would work if the correct ingredients and seasoning’s were used to pull this dish together. This is far from your run of the mill pastry dish. This is one of the most delicious wrapped pastry dishes you will ever taste. Assured. Serve this at Christmas and your family will have some very big smiles on their faces. Enjoy and have a wonderful Christmas x

Read Recipe

Serves 4

? kcal per serving

INGREDIENTS

2 packs of vegan ready rolled puff pastry, I use Jus-Rol

2 packs ( 200 g ( 7 oz ) per pack ) firm tofu, I use Dragonfly

200 g ( 7 oz ) steamed spinach

For the tofu marinade

10 tablespoons light soy sauce

20 tablespoons water

2 tablespoon agave nectar

2 teaspoon marmite, or others yeast extract

2 tablespoon tomato ketchup

2 teaspoon dried thyme

1 teaspoon black pepper

1 dash hot sauce, optional

4 tablespoons crushed dried porcini mushrooms

For the stuffing

2 teaspoons vegetable oil

300 g ( 10 oz ) chestnut mushrooms, finely chopped or processed

1 red onion, finely chopped or processed

1 large carrot, steamed and mashed

1 large parsnip, steamed and mashed

75 g ( 3 oz ) chopped roasted hazelnuts

60 g ( 2.2 oz ) fresh breadcrumbs

1 teaspoon agave nectar

1 tablespoon cider vinegar

Juice of ½ a large orange

1 teaspoon of orange zest

1 teaspoon black pepper

2 tablespoons soy sauce

½ teaspoon sea salt

½ teaspoon all spice

½ teaspoon dried sage

1 teaspoon dried thyme

METHOD

Begin by preparing the tofu. This stage, with marinading, should be done in advance as it takes around 3.5 hours.

Cut each block of tofu into 4, across the length, to make 4 squares of tofu. Will you then have 8 in total.

Heat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Place the tofu squares onto a lined baking tray and bake for 30 minutes or until the tofu comes away easily from the tray and is very firm and golden brown.

Allow to cool whilst preparing the marinade.

Prepare the marinade by mixing all of the ingredients together and then place in bowl or freezer bag with the tofu. The key is to be sure the tofu is sitting well in the marinade. Marinade for 2.5 -3 hours.

Now prepare the stuffing.

Start by adding the finely chopped mushrooms to a pan with half the oil and fry over a medium heat until the juices start to be released. Continue cooking until the liquid has evaporated and the mixture is quite dry and set to one side.

Now add the rest of the oil to a pan and fry the onions until softened and golden.

Add the onions to a bowl with the mushrooms and all of the other stuffing ingredients, mix together well and you are now ready to prepare the dish.

Preparation – See pictures to right as a guideline.

Cut each of the pre-rolled pastry sheets into 4 even oblongs. This will give you 2 tops and 2 bottoms for each en croute.

On the bottom sheets, place a thin layer of the stuffing and then place on 2 slices of the tofu, side by side.

Equally divide the spinach and place a layer over the tofu before finishing with a final layer of the stuffing.

Brush some soya milk around the edges of pastry and cover with the pastry top. Press around the edges of each side to be sure that the top and bottom are sealed. Squeeze the corners together and cut off any excess. Gently score the top for pattern, being sure not to cut through the pastry. Brush generously with more of the soya milk.

Place on a baking tray and put into the oven at 200 degrees Celsius ( 400 F ) Gas Mark 6, for 30-40 minutes until golden brown.

RECIPE NOTES

Read through the recipe before making, as the stuffing and marinated tofu can be prepared in advance at any time.

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

Print Recipe

Oven Baked Portobello Mushrooms with Chestnut and Kale Stuffing

Posted on February 23, 2013 by The Gourmet Vegan - No Comments

Oven Baked Portobello Mushrooms with Chestnut and Kale Stuffing

The blend of caramelised onions, chestnuts and kale combined with the deep flavour and wonderful texture of portobello mushrooms make this dish something truly delicious. These are great served with my recipe for Braised Red Gem Lettuce with Leeks and Peas. There is a link to the recipe below.

60 Minutes

Serves 2-4

252 kcal per serving

INGREDIENTS

4 medium portobello mushrooms, left whole with stalk removed

1 tablespoon olive oil

1 large onion, sliced

200g curly kale, steamed

100g chestnuts

100ml vegetable stock

1/2 teaspoon black pepper

1/4 teaspoon cumin powder

1 tablespoon soy sauce

1/2 teaspoon cider vinegar

METHOD

Preheat the over to 200 degrees Celsius.

Begin by preparing the portobello mushrooms for stuffing by pricking the bottom of each one. This allows for juices to be released whilst they are cooking. Place on a baking tray and put to one side as you prepare the filling.

In a food processor, blitz the steamed kale and chestnuts for a few seconds until the chestnuts are coarsely chopped. Be sure not to blitz for too long, you do not want a puree. Put to one side.

In a frying pan, heat the oil over a medium heat and fry the onions for 1-2 minutes. Reduce the heat and continue to cook for a further 5 minutes or until the onions have started to caramelise.

Add the kale and chestnut mixture, mix well, add the stock and all other ingredients. Cook for a further 2 minutes or until the mixture is thick but not too dry.

Place an equal amount of stuffing into each mushroom and bake in the oven for 40-45 minutes. Pour over any juices before serving.

Serve with Braised Red Gem Lettuce with Leeks and Peas. Click for recipe.

RECIPE NOTES

Serve with my Braised Red Gem Lettuce with Leeks and Peas ~ Recipe Here

RECIPE TIPS

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

Print Recipe