Tofu & Parsnip Mushroom Cups with Caramelised Onion Vegan recipe

Tofu & Parsnip Mushroom Cups with Caramelised Onion

Prep 40 mins
Cook 15 mins
Serves 5

These little mouthfuls of joy have a rich, sweet, honey roasted parsnip and organic tofu filling and are topped with a sliver of caramelised onion and peppery rocket.

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1/2 block of Cauldron Organic Tofu, drained
500g chestnut mushrooms, washed and centres removed
2 large parsnips, peeled and quartered
1 tbsp runny honey (optional)
1 tbsp oil
1 small red onion, finely sliced
1 tsp caster sugar
½ tsp black pepper
½ tsp salt
Handful of baby rocket


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Place the mushrooms cup side up on a baking tray and roast for 15 minutes until golden brown.
  3. Place the parsnips on a baking sheet, drizzle with honey (optional) and roast for 20-25 minutes or until golden.
  4. Meanwhile, heat the oil in a pan, add the onion and sugar and cook for 20 minutes, stirring regularly.
  5. In a blender, puree the tofu and parsnips with the salt and black pepper to form a smooth paste.
  6. Place a spoonful of the tofu puree in the base of each mushroom cup and reheat in the oven for 10-15 minutes. Top with a swirl of caramelised onion.
  7. Garnish with a sprig of rocket and serve warm.