Christmas Tofu Wellington
To-fu the festive table! Our Extra Firm Tofu, a layer of mushroom duxelle, and all wrapped up in flaky puff pastry. This Christmas Tofu Wellington could become your Sunday lunch showstopper too. Serve with all your fave trimmings. Psst… try our Christmas Stuffing on the side.
Made with our Extra Firm Plant-Based Tofu
Ingredients:
For the tofu and beetroot centre
1 x 220g pack Cauldron Extra Firm Tofu, diced
A drizzle olive oil
1 echalion shallot, finely diced
2 cloves garlic, crushed
1 spring a rosemary leaves
75g pecan nuts
220g cooked beetroot, diced
1 tbsp. nutritional yeast
1 tbsp. balsamic vinegar
50g plain flour
½ tsp. smoked paprika
For the mushroom duxelle
A drizzle olive oil
1 echalion shallot, finely diced
2 cloves garlic, crushed
1 sprig of rosemary leaves
600g chestnut mushrooms, sliced
75g cooked chestnuts
To assemble
320g ready rolled light puff pastry
A little beaten egg
¼ tsp. caraway sees
¼ tsp. poppy seeds
Our tip
Make this recipe ahead of time. Store in the fridge and remove 1 hour before cooking. This also makes a great Sunday lunch!
Method:
For the tofu and beetroot centre
Place a non-stick frying pan over a medium heat add a drizzle of olive oil. Add the shallot, garlic, rosemary leaves and pecan nuts. Sauté for 5 minutes. Remove from the heat and allow to cool.
Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Place the cooled mix into a food processor. Add the Cauldron Extra Firm Tofu, beetroot, nutritional yeast, balsamic vinegar, flour and smoked paprika. Blitz to a smooth paste scraping down the sides of the processor as required.
Cut a large sheet of baking paper approximately 40x20cm. Tip the beetroot filling onto the middle of the baking paper. Shape into a log approximately 20cm x 12cm, roll the baking paper around the log and tightly twist each end like a cracker. Chill for 20 minutes.
Once chilled, place the wrapped log onto a baking tray and bake in a pre-heated oven for 25 minutes (keep the log wrapped in the baking paper this helps the log to keep it’s shape). Remove and allow to cool completely.
For the mushroom duxelle
Place a non-stick frying pan over a medium heat add a drizzle of olive oil. Add the shallot, garlic, and rosemary leaves. Sauté for 5 minutes. Add the mushrooms and chestnuts, sauté for a further 5 minutes. Remove and allow to cool completely. Once cooled place into a food processor and blitz to a chunky consistency.
To assemble
Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
Unroll the puff pastry. Spoon ¼ of the duxelle mixture into the centre of the puff pastry sheet. Shape to the size of the baked tofu and beetroot log down the centre keeping the longer sides of the puff pastry at the top and bottom (this will give you the longer sides left and right to cut and crossover the log to create the braid). Unwrap the baked log and place on top. Use the remaining duxelle mix to evenly cover the log.
To create the lattice braid effect on top of your wellington make a series of 2.5cm cuts at slight diagonal angles (approximately 45 degrees) on the pastry each side of the log. Alternate crossing a strip of pastry from each side of the log to cross over and cover the log creating a braid effect.
Seal the ends of the wellington and brush with beaten egg.
Decorate with caraway seeds and poppy seeds.
Bake in a pre-heated oven for 40-45 minutes or until the pastry is golden brown in colour.
Slice using a serrated knife and enjoy!
Our tip
Make this recipe ahead of time. Store in the fridge and remove 1 hour before cooking. This also makes a great Sunday lunch!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
