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Tofu Wellington

Mains

Ingredients

  • 1 block extra-firm tofu (approx. 400g), pressed
  • 250g butternut squash, peeled and thinly sliced
  • 150g fresh spinach
  • 1 clove garlic, minced
  • 1 sheet puff pastry
  • Olive oil
  • Salt & pepper
Tofu Marinade
  • 2 tbsp soy sauce
  • 1 tsp balsamic or red wine vinegar
  • 1 tsp smoked paprika
  • 1 tsp maple syrup or brown sugar
  • 1 garlic clove, minced
  • (1 tsp Montreal steak seasoning, optional)

Method

  1. Press tofu for at least 30 minutes to remove moisture. Marinate tofu in the for at least 1 hour, preferably overnight.
  2. Preheat oven to 200°C. Toss squash in olive oil, salt, pepper, and a pinch of nutmeg.
  3. Roast for 20–25 minutes until tender and lightly caramelised and let cool slightly.
  4. Sauté the garlic in olive oil, add the spinach and cook until wilted. Season lightly with salt and pepper and drain off any liquid.
  5. Sear the tofu on all sides until lightly golden.
  6. To assemble: on parchment or clingfilm, lay out the puff pastry, followed by the roasted butternut in a rough rectangle the size of the tofu.
  7. Spread wilted spinach over the squash and place the tofu block on top. Wrap into a log using the parchment/clingfilm to help. Chill for 15 minutes if needed.
  8. Fold and seal, crimping the edges and brush with an egg wash glaze. Optionally, score decorative lines on top with a knife.
  9. Bake at 200°C for 25–30 minutes until golden brown. Let rest for at least 10 minutes before slicing.