Vegan recipe

Mini Tofu Roasts

Prep 20-25 mins
Cook 20-25 mins
Serves 2

These individual crispy tofu roasts, using Cauldron Authentic Tofu Block, are perfect for adding a delicate twist to your Christmas dinner plate. The tender tofu blocks are sliced into individual portion sizes, marinated to perfection, and then crowned with a nutty, herby crust of sage, rosemary, chopped almonds, pecans, and lemon zest – delicious!

Authentic Tofu Block Find out more


1 block of Cauldron Authentic Tofu, drained and pressed
2 tbsp olive oil

For the tofu marinade:
3 tablespoons soy sauce or tamari (for a gluten-free option)
2 tablespoons olive oil
2 cloves of minced garlic
1 teaspoon dried sage
1 teaspoon fresh rosemary, finely chopped
Salt and black pepper, to taste

For the nutty crust:
1 small onion, finely chopped
2 cloves of garlic, minced
1 tsp dried sage
1 tsp fresh rosemary, finely chopped
100g mixed nuts (e.g., almonds, pecans), finely chopped
50g breadcrumbs (use gluten-free if needed)
2 tbsp vegan butter, melted
Zest of 1/2 lemon
Salt and black pepper, to taste

For serving:
Fresh rosemary and sage leaves for garnish
Vegan gravy and cranberry sauce for serving
Roast potatoes, Brussels sprouts, stuffed mushrooms and parsnips as sides


  1. Start by cutting the tofu block into 2-3 individual portion sizes
  2. In a bowl, whisk together the soy sauce or tamari, olive oil, minced garlic, dried sage, fresh rosemary, salt, and black pepper
  3. Place the tofu blocks in a shallow dish and pour the marinade over them. Make sure each block is coated evenly
  4. Let the tofu marinate for at least 30 minutes, or you can refrigerate it for a few hours or overnight for more flavour. For more flavour depth, we recommend marinating it for a minimum of 2 hours
  5. When you’re ready to prepare the Tofu Nut Roasts, simply remove the tofu blocks from the marinade, allowing any excess marinade to drip off
  6. Preheat your oven to 180°C (160°C for fan ovens)
  7. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the tofu and sear them until they develop a golden crust on each side, about 2-3 minutes per side. Remove them from the skillet and set aside
  8. In the same skillet, add the remaining olive oil. Sauté the finely chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic, dried sage, fresh rosemary, and lemon zest. Sauté for another 2 minutes until the herbs become fragrant
  9. Combine the chopped nuts, breadcrumbs, sautéed onion-herb mixture, and lemon zest with the melted butter. Mix well. Season the mixture with salt and black pepper to taste
  10. Press each tofu block into the nut-breadcrumb mixture, ensuring they are coated with the mixture evenly
  11. Place the coated tofu blocks on a lined baking sheet and bake in the preheated oven for 15-20 minutes or until the nut crust becomes golden brown and crispy
  12. Garnish with fresh rosemary or crispy sage leaves, then serve these delicious Tofu Nut Roasts with your favourite gravy, cranberry sauce, and roasted vegetable sides, such as roast potatoes, Brussels sprouts, stuffed mushrooms and parsnips. Enjoy!