Chargrilled Vegetable Paupiette with Marinated Tofu, Beetroot & Pistou Vegan recipe

Chargrilled Vegetable Paupiette with Marinated Tofu, Beetroot & Pistou

Prep 15 mins
Cook 20 mins
Serves 3

This dish has classical French roots with a modern global French twist. The Cauldron Marinated Tofu Pieces blend perfectly with the pistou and beetroot to create a colourful and textural feast rolled in the chargrilled courgette and aubergine slices.

Marinated Tofu Pieces Find out more

Ingredients

1 pack of Cauldron Marinated Organic Tofu Pieces
1 large courgette, cut into long, very thin strips (with a Y peeler)
1 large aubergine, cut into long, very thin strips (with a Y peeler)

For the Filling:
1 shallot, peeled and finely sliced
2 small beetroot, peeled and grated
1 tbsp olive oil
1 large carrot, peeled and grated
1 red chilli, diced

For the Pistou:
70g basil leaves
1 tsp dried oregano
4 tbsp extra virgin olive oil
1 tbsp pine nuts
3 cloves of garlic, peeled

Method

  1. To prepare the pistou, blitz all of the ingredients in a food processor. Add more oil if necessary. Season with a little salt and black pepper.
  2. Make the filling by gently frying the shallot and beetroot in the oil for 2-3 minutes. Add the carrot, chilli and Cauldron Marinated Organic Tofu Pieces and cook gently for 3-4 minutes until warmed through. Stir in a tablespoon of the pistou. Keep warm.
  3. Chargrill the courgette and aubergine slices for 1-2 minutes on each side then fill each with a spoonful of the tofu mix. Roll up and pin in place with a cocktail stick if necessary. Repeat until all of the filling is used. Drizzle over with pistou before serving and garnish with a few toasted pine nuts.
  4. Any leftover pistou can be kept chilled in an airtight container for up to 5 days.