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Tofu Wellington with Mushroom Duxelles

  • Serves: 10
  • Prep time: 45 MIN
  • Cooking time: 90 MIN
  • Type of food: Dinner

Ingredients

Tofu Filling

  • 600 g Lunter Natural Tofu
  • 600 g Lunter Smoked Tofu

Marinade for Natural Tofu

  • 1 litre water
  • 80 ml soy sauce
  • 2 star anise pods
  • 2 bay leaves
  • 5 g black peppercorns

Marinade for Smoked Tofu

  • • 1 litre water
    • 300 g beetroot, diced
    • 20 g salt

Mushroom Duxelles

  • 800 g button mushrooms
  • 2 shallots
  • 2 cloves garlic
  • 30 ml oil
  • 20 g vegan butter
  • 5 g fresh thyme
  • salt
  • black pepper

Spinach Layer

  • 300 g baby spinach
  • 15 ml oil
  • salt

Tofu Mustard Cream

  • 120 g Lunter Crème de Tofu
  • 20 g Dijon mustard
  • 10 ml lemon juice
  • a pinch of salt

Pastry Coating

  • 2 packs butter puff pastry (approx. 700-800 g)
  • 2 egg yolks
  • 20 ml milk or plant-based cream

Instructions

1

Pat the natural tofu dry. In a saucepan, prepare a marinade using the water, soy sauce, star anise, bay leaves, and black peppercorns. Bring to a gentle simmer, add the tofu, and cook for approximately 15 minutes. Leave the tofu to cool in the marinade.

2

Place the smoked tofu in a separate saucepan with the water, beetroot, and salt. Simmer for approximately 20 minutes. Leave to cool in the marinade, then pat dry thoroughly.

3

Finely chop the mushrooms. Dice the shallots. Heat the oil and vegan butter in a frying pan, add the shallots, and sauté for 3 minutes. Add the garlic and mushrooms.

4

Cook for 15-20 minutes, until all the moisture has evaporated. Season with thyme, salt, and black pepper. Allow to cool completely.

5

Briefly sauté the baby spinach in oil, season with salt, drain well, and blend into a thick purée.

6

Mix the Crème de Tofu with the Dijon mustard, lemon juice, and salt.

7

Trim both the natural and smoked tofu into rectangular blocks. Spread the tofu mustard cream over the natural tofu, layer with the spinach purée, and place the smoked tofu on top. Refrigerate the assembled block for 20 minutes to firm up.

8

Roll out the puff pastry. Spread a layer of mushroom duxelles, approximately 1 cm thick, in the centre. Place the tofu block on top, wrap it in the pastry, and position the seam side down.

9

Whisk together the egg yolks and milk (or plant-based cream). Brush the Wellington with the mixture, let it rest for 10 minutes, then brush it a second time.

10

Bake at 190°C (375°F) for approximately 30-35 minutes, until golden brown. Allow to rest for 10 minutes before slicing and serving.

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