Vegan recipe

Vegan Tofu Wellington

Prep 30 mins
Cook 40 mins
Serves 6

Create the ultimate showstopper with this decadent recipe for a festive vegan tofu wellington. Seasoned Tofu, chestnut mushrooms, beetroot, cranberries and thyme combined with roasted pumpkin and sunflower seeds. This Wellington will become a favourite with vegans and vegetarians alike!

Tofu Block Find out more

Ingredients

1 pack of Cauldron Organic Tofu Block, drained and pressed
150g fresh spinach leaves
2 tbsp vegetable oil
40g pumpkin seeds
40g sunflower seeds
40g cranberries, dried, chopped
1 sheet chilled uncooked puff pastry sheet – around 320g
20g vegan butter block
salt and freshly ground black pepper

Tofu Marinade:
50ml balsamic vinegar
1 tsp dried thyme
1 clove garlic, crushed
2 tsp agave nectar

Mushroom Duxelles:
200g chestnut mushrooms
1 clove garlic
2 sprigs of fresh thyme

Beetroot Puree:
80g cooked beetroot

Method

  1. Pre-heat oven to 190°C Fan.
  2. Drain and press the tofu for at least 20 minutes. (The longer you press the firmer the texture).
  3. In a pan of boiling water blanch the spinach for no more than 30-45 seconds. Drain and press to remove as much moisture as possible.
  4. In a food blender/processor blend the chestnut mushrooms with the thyme and garlic until finely chopped. Season generously with salt and pepper and then in a pan gently fry off on a medium heat in 1 tablespoon of oil approximately 3-4 minutes and set to one side.
  5. For the beetroot puree, place the beetroot in a bowl with 2 tablespoons of water, cover and cook on high power for 2 minutes. Blend in the food processor.
  6. Once pressed slice the tofu lengthways into 6 slices about ½ cm thick. Mix the marinade ingredients together and pour over the tofu. Marinade for at least 20 minutes turning halfway through. In a pan heat a 1 tablespoon of oil on a medium heat and fry off the tofu so that it’s nice and golden on each side. This should take around 7-8 minutes, set aside to cool.
  7. In the oven roast of the sunflower and pumpkin seeds for 3-4 minutes or until they start to pop. Set aside to cool.
  8. To construct the Wellington cut your pastry sheet in half lengthways, lay the pastry on some parchment. Spread a thin layer to one side of the pastry of the mushroom mixture, add the spinach. Sprinkle over half of the roasted pumpkin seeds, sunflower seeds and the chopped cranberries.
  9. Spread a thin layer of the beetroot puree over the top of the tofu slices then place into the Wellington and top with the remaining pumpkin and sunflower seeds.
  10. Lay the second sheet of pastry on top pressing around the centre to shape. Crimp round the edges with a fork seal the Wellington. Score the top gently with the back of a knife. Transfer to a nonstick backing tray. Brush with the vegan butter. Bake in the oven for 40-45 minutes or until the pastry is cooked all way through.
  11. Slice and enjoy with roasted vegetables and cranberry sauce.

Chef's tip

It’s important to allow all the separate elements to cool to room temperature before assembling the Wellington to prevent the pastry from going soggy.