Vegan recipe

Tofu & Chestnut Rolls

Prep 15 mins
Cook 25 mins
Serves 4

Treat yourself to the perfect snack with these sumptuous Tofu & Chestnut Rolls – our vegan twist on a traditional sausage roll. The tangy cranberry sauce perfectly complements the crunch of the roasted chestnuts!

Tofu Block Find out more

Ingredients

1 Cauldron Organic Tofu Block (drained and roughly crumbled apart)
1 red onion, finely diced
180g roasted chestnuts, roughly chopped
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
2 tbsp tamari
1 tbsp red onion chutney
1/2 tsp salt
1/4 tsp black pepper
4 tbsp cranberry sauce

Method

  1. Start by finely dicing the red onion and frying in 1 tsp olive oi
  2. After five minutes add the dried herbs, chopped chestnuts and block of tofu (roughly crumble the tofu into the pan) along with the tamari, red onion chutney and fry for a further 5 minutes until the tofu has browned slightly
  3. Season with salt and pepper then take off the heat and set aside
  4. Preheat the oven to 200°C
  5. Roll out the sheet of puff pastry and slice in half (down the shortest side)
  6. Spoon on a line of the cranberry sauce down the short side of the sheet
  7. Add the crumbled tofu mixture on top of the cranberry sauce then fold the edge of the pastry over to enclose then using a fork prod the edges to seal it
  8. Repeat with the other half then brush with the tamari
  9. Cut each long sausage roll to create 12 smaller ones, sprinkle with the sesame seeds then bake for 22-25 minutes
  10. Allow to cool and enjoy!