midwinter roast

1 servings
285 g pkt Cauldron original tofu
6 ounces Onion; very finely chopped
1 ounce Butter
Vegetable stock cubes
3 ounces Pine kernels
9 ounces Cashew nuts; finely ground
Free-range eggs; beaten
½ teaspoon White pepper
1 teaspoon Dried thyme
3 ounces Each of onion; carrot and leek,
  ; chopped
1 ounce Butter
½ pint Water
½ pint Tomato juice
4 tablespoons Red wine
Bay leaf and a pinch of thyme
1 tablespoon Brown rice miso
  Freshly ground black pepper


1. Drain tofu on kitchen paper and grate coarsely Line a 1½ pint loaf tin with baking parchment.

2. Cook onion gently in butter until soft. Crumble in stock cubes, little by little. Mix well.

3. Fold onions, grated tofu and all other ingredients together. Transfer to prepared tin.

4. Bake at 170øC/325øF/Gas Mark 3 for approx 1 ¼ hours. Test with a skewer which should come out clean. Turn out and slice carefully, using a sharp, serrated knife.

5. Cook all the vegetables for the sauce in butter until soft and browned.

Add water, tomato juice, red wine and herbs. Simmer uncovered, for 30 minutes, then liquidise. Season with pepper and miso.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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