Christmas Tofu Wreath with Brandied Mushroom Chestnut Filling

We had a wonderful time making this delicious and festive dish on a recent Christmas cookery course. It turned out really well, so we can definitely recommend it for Christmas dinner. Even for tofu-sceptics!

Christmas Tofu Wreath with Brandied Mushroom Chestnut Filling

Serves: 8

Dietary: Vegan, Gluten Free

Brandied Mushroom and Chestnut Filling

Ingredients:

• 1 medium onion, chopped very finely
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 500g chestnut mushrooms, finely chopped
• 250g cooked chestnuts, crumbled
• 125ml white wine
• 3 tbsp brandy
• 1 tbsp shoyu
• 1/2 tsp dried mixed herbs
• 4 tbsp fresh chopped parsley
• salt and lots of freshly ground black pepper

Method:

1. Fry the onion in the olive oil until soft and translucent.
2. Add the garlic and fry for a couple of minutes. Then add the mushrooms and fry until they are beginning to brown.
3. Then add the chestnuts, wine, brandy, shoyu, herbs and black pepper.
4. Cook gently, until the liquid has been absorbed
5. Add the parsley and season with salt and plenty of black pepper.

Tofu Wreath

Ingredients:

• 1200g tofu (3x400g cauldron packs: wrap the tofu in a teatowel, place on a tray and press with a heavy weight overnight to remove the excess liquid).
• 10 cloves garlic
• 3 tsp salt
• ½ tsp black pepper
• 2 tbsp sesame oil
• 1 lemon juice and zest
• 8 tbsp nutritional yeast
• 150g mushroom chestnut filling

Method:

1. Blend the garlic with the salt, pepper, sesame oil, lemon juice and zest, add 50g of the tofu and the nutritional yeast to make a smooth paste. Mash this blend in with the rest of the tofu. Mash it all up really well so the flavour is evenly dispersed.
2. Press the tofu into a ring mould or small colander lined with muslin and weigh it down for 2 hours to compact the tofu.
3. Scoop the middle out of the tofu and fill it in with the mushroom filling. Press the scooped out tofu back on top, then press again for 1 hour.
4. Turn the tofu out onto a tray and remove the muslin. Brush a third of the glaze (see below) over and bake for 20 minutes. Glaze again, bake for another 20 minutes. Glaze for a final time, then after 10 minutes press the breadcrumb mixture (see below) all over the top and bake for a final 10 minutes until the breadcrumbs are golden and crunchy.

Glaze:

• 2 tbsp sesame oil
• 1 tsp toasted sesame oil
• 2 tbsp shoyu
• 1 orange juiced
• 2 tbsp maple syrup

Boil together for or a few minutes to reduce and thicken.

Breadcrumb Topping:

• 150g breadcrumbs
• 1 tbsp sage, chopped
• 1 tbsp rosemary, chopped
• 2 tbsp sesame seeds
• salt and pepper
• 2 tbsp maple syrup
• 1 tbsp olive oil

Mix together so that the breadcrumbs hold together when pressed.