Tofu coconut and chilli terrine with salsa verde Vegan recipe

Tofu coconut and chilli terrine with salsa verde

Cook 55 mins
Serves 4

The sweetness of the coconut with the chili kick works fantastically well with the tofu. Serve warm or cold this would be a fantastic alternative to a sandwich to take on a picnic.

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396g pack Cauldron Organic Tofu, drained and pressed for 30 minutes, as per pack instructions
2 tbsp vegetable oil
½ onion, diced
½ red pepper, ½ yellow pepper thinly sliced
2 cloves of garlic, crushed
100ml vegetable stock
200g polenta, dried
400ml coconut milk
1 red chilli, finely chopped
2 large tomatoes, thinly sliced

For the Salsa Verde:
3 tbsp olive oil
1 tbsp lemon juice
2 cloves of garlic, crushed
2 tbsp coriander, finely chopped
2 tbsp parsley, finely chopped

Salt and pepper to taste


  1. Fry the onions and peppers in the vegetable oil until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the vegetable stock. Bring to the boil the stir in the polenta, coconut milk and chilli. Bring to the boil then simmer for 2-3 minutes until the polenta is cooked, stirring continuously.
  2. Preheat the oven to 180°C/375°F/Gas Mark 5.
  3. Grease and line a 2lb loaf tin then cut a strip of tofu approximately ½ cm thick to line the bottom of the tin. Ensure the bottom is covered with tofu by adding smaller strips where necessary.
  4. Cover this with a layer of sliced tomato then spoon in the polenta mix to make a layer approximately 1cm thick. Repeat with the tofu layer, then add a layer of tomato and then another layer of the polenta. Repeat until the ingredients are used up.
  5. Place in the preheated oven and bake for approximately 20 minutes until set. Remove from the oven and cool for a few minutes then remove the terrine and paper and allow to cool on a baking rack.
  6. Prepare the Salsa Verde by combining the ingredients together in a small bowl.
  7. Carefully slice the terrine when cool and spoon over the Salsa Verde.
  8. Delicious hot or cold