Truffle-Infused Tofu with Jerusalem Couscous & Mushroom Ragu

Truffle-Infused Tofu with Jerusalem Couscous & Mushroom Ragu

Prep 10 mins
Cook 30 mins
Serves 2

A perfect combination of bite sized truffled Cauldron Tofu, hearty mushroom ragout and seasonal vegetables on a bed of Jerusalem couscous all topped with vegan Parmesan shavings.

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Ingredients

½ block Cauldron Organic Tofu, drained and pressed and for 20 minutes and cut into 1/2cm x3cm x3cm pieces
2 tbsp olive oil
1 tsp white truffle oil
Sea salt crystals and black pepper to taste
4 asparagus spears, or seasonal vegetables such as fennel or aubergine
Vegan Parmesan shavings

For the Mushroom Ragout:
1 tbsp olive oil
1 shallot, diced
1 clove garlic, crushed
250g mushrooms such as chestnut or a mix, cleaned and sliced and diced
5g porcini mushrooms, rehydrated in the vegetable stock
100ml hot vegetable stock
½ tsp dried thyme
Small bunch of parsley, chopped

For the Couscous:
1 tbsp olive oil
1 shallot, sliced
1 clove of garlic
80g giant couscous
300ml hot vegetable stock
Small bunch of parsley, chopped

Method

  1. To make the mushroom ragout, heat the oil in a pan and gently fry the shallot and garlic for 3-4 minutes. Stir in the mushrooms and cook for 5 minutes more until the mushrooms are softened.
  2. Add the porcini mushrooms, vegetable stock and thyme. Cook for 10 minutes over a medium heat until the liquid has almost all evaporated. Season well with black pepper and stir in the parsley.
  3. Meanwhile, prepare the couscous by frying the shallot and garlic in the oil. Add the couscous and stock and simmer for 6-8 minutes. Cook until all of the liquid has been absorbed. Stir in the parsley.
  4. Preheat the chargrill or conventional grill over a high heat and cook the asparagus or seasonal vegetables for 2-3 minutes. Keep warm until needed.
  5. Preheat the olive and truffle oils and fry the tofu pieces for 4-5 minutes until golden. Season well with sea salt and black pepper.
  6. Enjoy the truffled tofu on a bed of Jerusalem couscous with the mushroom ragout and chargrilled asparagus spears.