Vegan recipe

Festive Tofu Wreath

Prep 15 mins
Cook 35 mins
Serves 6

‘Tis the season for a Festive Vegan Tofu Wreath! Filled to the brim with red onion, mushrooms and Cauldron’s Authentic Tofu, this will be the talk of the dinner table!

Authentic Tofu Block Find out more


Cauldron Authentic Tofu
1 red onion, finely diced
4 cloves garlic, minced
250g mushrooms, finely chopped
2 tbsp tamari
1 tsp smoked paprika
1 tsp dried rosemary
1 tsp dried sage
pinch salt and pepper

5 tbsp cranberry sauce

For the pastry
370g puff pastry sheet
2 tsp tamari


  1. Finely dice the mushrooms and onion and fry in a little olive oil for around 5-6 minutes before adding the chopped garlic.
  2. Drain the block of Cauldron tofu, press with a tea towel then crumble into the pan, season with the dried herbs, salt and pepper, tamari and continue to fry for around 7 minutes. Once fried off, set aside and allow to cool.
  3. Meanwhile, bring the pastry sheet out of the fridge, and allow to sit for about 15 minutes before unrolling.
  4. Preheat the oven to 200ºC (fan).
  5. Using two different-sized bowls, cut around the larger bowl and make a print with the smaller one inside to create the shape of the wreath. Using a sharp knife slicing from the middle of the circle, score a cross (this will fold over the wreath).
  6. Spoon the cranberry sauce around the base of the wreath followed by the tofu mushroom mix, then fold the scored pastry around the top, use the excess pastry to top with cut-out designs – the more homemade looking the better in our opinion!
  7. Brush with tamari and roast for around 35 minutes.