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Stuffed Tofu Loaf with Apple & Pecans

Serves

This Stuffed Tofu Loaf with Apple and Pecans is the perfect balance of savoury and sweet. Stuffed with fruit, veg and nuts, wrapped in a tofu loaf made with Cauldron Quick & Tasty Tofu, and slathered in vegan gravy – delicious!

Quick And Tasty Tofu Block Find out more

Ingredients

2 blocks Cauldron Quick & Tasty Tofu
1 tbsp + 1 tsp tomato paste
1 tsp crushed garlic
1 tbsp olive oil
1 tsp poultry seasoning
1 tbsp tamari
3 tbsp nutritional yeast
2-3 tbsp balsamic vinegar

For the filling:
1 tbsp (15 g) rapeseed oil
1/4 small chopped onion, finely diced
1 small apple, cut into ½ inch cubes
1 tbsp balsamic vinegar
20g peeled and finely diced carrots
20g finely diced celery
1 slice of sourdough ripped into bite-size chunks
10 g chopped pecans
1 tsp dried sage
1 tbsp (16 g) sunflower or pumpkin seeds (optional)
120 ml vegetable stock

Method

  1. For your Christmas showstopper, add your Cauldron Quick & Tasty Tofu to a food processor alongside tomato paste, crushed garlic, olive oil, vegan-friendly poultry seasoning, tamari, and nutritional yeast.
  2. Process for 3 to 4 minutes or until you get a thick paste. Set aside. # To a large skillet over medium heat, add your oil and diced onion. Cook for 3 to 4 minutes, or until translucent.
  3. Add the apple cubes to the pan and deglaze with balsamic vinegar. Add your finely diced carrots and celery to the pan and cook for 8 to 10 minutes until softened.
  4. Remove from the heat and stir in your sourdough chunks, pecan nuts, dried sage, and seeds. Pour in your vegetable stock, and start to evenly combine.
  5. Lightly grease a lined loaf tin and preheat your oven to 200°C.
  6. Transfer about half of the tofu mix into the loaf tin and use a spatula to evenly spread it across the bottom and sides of the loaf tin.
  7. Place your apple and pecan filling into the middle until tightly packed, then spread the remaining tofu mixture over the top to completely cover. Cover the loaf tin with aluminium foil, and transfer to the preheated oven. Bake at 200°C for 20 minutes, then reduce the heat to 150°C and bake for five more minutes uncovered.
  8. Allow for the loaf to cool down for 10 minutes before removing it from the tin and slicing.
  9. Serve your stuffed tofu loaf alongside roast potatoes, roasted veg and your favourite gravy.

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