Whether it’s enjoying roast dinner with all the trimmings or cooking something new, Christmas gives us the opportunity to indulge and enjoy our favourite foods. With more people than ever trying new ingredients and mixing up their diet, it can be challenging to cater to everyone over the festive period.
Growing in popularity in the UK, tofu’s versatility as a cooking ingredient means it can be combined in a huge range of delicious dishes.
If you’re stuck for tofuspiration, The Tofoo Co. has shared a selection of its favourite festive recipes which will leave everyone feeling satisfied this Christmas season.
TOFOO AND FIG CANAPES
Makes: 12
Prep: 15 mins
Cooking: 15-20 mins
Ingredients:
1 pack Naked Tofoo
1 tbsp olive oil
½ tsp cayenne pepper
1 tsp paprika
2 tbsp maple syrup
50g Walnuts
12 small figs
Fresh basil leaves
Toothpicks
Method:
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Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
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Cut the Tofoo into 12 cubes approx. 2cm square. Place in a bowl and mix with the olive oil, cayenne pepper and paprika. Season with salt and pepper
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Cut a cross into the top of each fig, cutting halfway down.
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Take a piece of marinated Tofoo and place inside the cut of the fig. Secure by skewering a toothpick through the side of the fig.
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Once all the figs are filled, place on a baking tray, and place a walnut half on top of each. Drizzle with the maple syrup then bake in the oven for 15-20 mins until softened and caramelised.
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Place on a serving plate and scatter with basil leaves. Serve warm.
TOFOO CHRISTMAS ROAST WITH ROAST POTATOES, PARSNIPS AND SHERRY BRAISED RED CABBAGE SERVED WITH A WILD MUSHROOM GRAVY
Serves: 4
Prep: 60 mins
Cooking: 90 mins
Ingredients:
For the Tofoo roast:
1 pack Smoked Tofoo
2 tbsp olive oil
1 onion (diced)
3 cloves garlic (peeled and chopped)
2 sticks celery (diced)
2 carrots (peeled and grated)
2 tbsp tomato puree
150g chestnut mushrooms (sliced)
Handful sage leaves
2 tbsp fresh rosemary
100g white breadcrumbs
100g dried cranberries
150g mixed nuts
180g cooked chestnuts roughly chopped
1 tbsp arrowroot powder
2 tbsp cranberry sauce
2 clementines
For the red cabbage:
500g red cabbage (sliced)
2 tbsp olive oil
250ml sherry
3 granny smith apples (peeled and cubed)
1 red onion (sliced)
50ml cider vinegar
3 tbsp light brown sugar
1 tsp mixed spice
For the Parsnips:
4 large parsnips
3 tbsp maple syrup
3 tbsp wholegrain mustard
3 tbsp olive oil
For the roast potatoes:
800g potatoes (peeled and halved)
3 tbsp olive oil
For the wild mushroom gravy:
30g dried wild mushrooms
2 tbsp olive oil
1 onion (diced)
3 cloves garlic (chopped)
200g chestnut mushrooms (sliced)
250ml white wine
250ml soya cream
1 vegetable stock cube
Method:
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Preheat your oven to 180°C, 160°C Fan, Gas Mark 5.
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For the Tofoo roast – heat a deep frying pan then add the olive oil, chopped onions, garlic, celery, mushrooms and grated carrot. Cook for 10-15 mins until softened then add the tomato puree and herbs. Season with salt and pepper then cook for 5 mins stirring occasionally.
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In a food processor add your Tofoo, breadcrumbs, mixed nuts and arrowroot powder. Blitz until combined then add your cooked veggies and blitz again until blended together.
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Stir in the dried cranberries and chopped chestnuts.
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Grease and line a 2lb loaf tin, then spread in the Tofoo roast mix. Roast in the oven for 40-45 minutes until browned and cooked through.
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For the roast potatoes – par boil your potatoes for 10 mins, drain well then shake the potatoes in the pan to rough up the outsides.
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Mix with the oil then season with salt and pepper. Roast in the oven for 40-45 minutes until golden and crispy.
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For the red cabbage – heat a heavy bottomed pan, add the oil and onion and fry for a couple of minutes until softened. Add all the other ingredients, stir well and cook for 5 mins. Reduce the heat, cover with a lid then cook for 40-45 mins, stirring occasionally until reduced and soft in texture.
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For the parsnips – peel and cut lengthways into quarters. Mix with the mustard, maple syrup and olive oil then season with salt and pepper. Roast in the oven for 20 mins until golden and sticky.
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For the mushroom gravy – Put your dried mushrooms in a bowl and cover with boiling water. Allow to soak for 20 mins.
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Heat a deep frying pan then add the oil, onion and garlic. Fry until softened then add the chestnut mushrooms. Cook for 5 mins then add the white wine and stock cube. Cook until the liquid has reduced by half.
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Drain your dried mushrooms reserving the liquid for the gravy. Chop the dried mushrooms then add to your pan along with the reserved soaking liquid. Season with salt and pepper.
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Cook until the liquid has reduced by half again then add the soya cream. Cook for a few minutes until the sauce is glossy and thick.
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When your roast is cooked, allow to cool in the tin for 10 mins then carefully turn out onto a baking tray so it is upside down. Mix together your cranberry sauce and the juice of 1 clementine. Brush over the roast. Slice your other clementine then lay the slices on top of the roast. Roast in the oven for another 15 mins.
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Serve slices of your Tofoo roast with the potatoes, parsnips and cabbage then drizzle with the mushroom gravy.
MINI TOFOO ‘SAUSAGE’ ROLLS
Makes: 12
Prep: 25 mins
Cooking: 30-35mins
Ingredients:
1 pack Naked Tofoo
1 tbsp olive oil
1 onion (diced)
120g white breadcrumbs
3 tsp dried sage
1 tsp dried thyme
75g dried cranberries
100ml sherry
1 tbsp arrowroot powder
500g vegan puff pastry
2 tbsp soya cream
1 tbsp maple syrup
To serve:
Tomato chutney/cranberry sauce
Method:
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Heat a frying pan and fry the onion in the olive oil until softened.
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In a food processor, place the Tofoo, sage, thyme, breadcrumbs, sherry, cooked onions and arrowroot powder. Stir in the dried cranberries.
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Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
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Roll out your puff pastry on a clean surface dusted with flour. Roll out into a rectangle approx. 40cm x 20cm and to the thickness of a pound coin.
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Take your Tofoo filling and place in a line down the middle of the pastry longways, moulding the filling into a long sausage shape.
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Mix the maple syrup and soya cream. Brush onto the long edges of the pastry then fold one side over the filling pressing down, then fold over the other side, sealing over the pastry. Roll your long sausage over so that the seam of the pastry is on the bottom.
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Cut your roll into 12 pieces, and make two slashes into the top of each roll with a knife.
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Place on a baking tray then brush the top of each roll with the glaze and bake in the oven for 20-25 minutes until golden brown.
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Place onto a serving plate, and serve with tomato chutney or cranberry sauce dip.