Cauldron

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. 

Serves 8
85 mins
A little effort
Vegetarian
331 cals (per serving)
Tofu wellington cut in a serving dish with a side of Brussel sprouts on a pink background.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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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!

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!