Smoked Bean Curd Bakes with Shitake and Walnut Stuffing

Cooking Time

Ingredients

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Medallion Ingredients

  •   2 tbsp vegetable oil
  •   2 onions, peeled and finely chopped
  •   4 cloves garlic, crushed
  •   2 sticks celery, finely chopped
  •   1 tsp dried basil
  •   1-1/2 tsp dried thyme
  •   1 tsp tumeric
  •   1 tbsp tamari
  •   3 packets smoked tofu (or plain if preferred), drained and mashed
  • g cashew nuts, finely ground
  •   2 tbsp water
  •   To taste salt and pepper

Stuffing Ingredients

  •   2 tbsp vegetable oil
  •   2 shallots, peeled and finely chopped
  • g shiitake mushrooms
  •   1 tsp dried oregano
  •   1 tsp yeast extract dissolved in a little hot water
  • g walnuts very finely chopped
  •   2 tbsp fresh wholewheat breadcrumbs
  •   To taste, freshly ground black pepper

Method

  • 1

    Step 1

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  • 2

    Step 2

    For the bakes, grease 12 ramekins then heat the oil in a frying pan and sauté the onion, garlic and celery until soft. Add the basil, thyme, turmeric and tamari and stir well.
  • 3

    Step 3

    Place the mixture in a food processor together with the tofu, ground cashew nuts and 2 tablespoons of water and process until all the ingredients are thoroughly mixed. Season to taste.
  • 4

    Step 4

    Divide evenly between the 12 ramekins and press down well. Bake for 15 minutes or until firm to the touch and the filling comes away from the sides of the ramekins easily. Turn out onto 6 individual serving plates.
  • 5

    Step 5

    To make the stuffing, heat 2 tablespoons of vegetable oil in a large frying pan and sauté the shallots until soft.
  • 6

    Step 6

    Remove the tough stalks from the shiitake mushrooms and discard, Finely chop the shiitakes. Add the shiitakes, yeast extract and oregano to the shallots.
  • 7

    Step 7

    Cook gently for 5-10 minutes allowing much of the moisture to evaporate. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
  • 8

    Step 8

    To serve, sandwich a layer of stuffing between two medallions, garnish and serve immediately with a rich mulled wine reduction or gravy.

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 4 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • 1 tsp dried basil
  • 1-1/2 tsp dried thyme
  • 1 tsp tumeric
  • 1 tbsp tamari
  • 3 packets smoked tofu (or plain if preferred), drained and mashed
  • 200 g cashew nuts, finely ground
  • 2 tbsp water
  • To taste salt and pepper
  • 2 tbsp vegetable oil
  • 2 shallots, peeled and finely chopped
  • 300 g shiitake mushrooms
  • 1 tsp dried oregano
  • 1 tsp yeast extract dissolved in a little hot water
  • 40 g walnuts very finely chopped
  • 2 tbsp fresh wholewheat breadcrumbs
  • To taste, freshly ground black pepper