Christmas Tofu Wellington

For the tofu and beetroot centre

1. 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.

2. Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.

3. 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. 

4. 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.

5. 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

1. 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.