Smoked Bean Curd Bakes with Shiitake and Walnut Stuffing

INGREDIENTS

FOR THE MEDALLIONS

• 2 tbsp vegetable oil
• 2 onions, peeled and finely chopped
• 4 cloves garlic, crushed
• 2 sticks celery, finely chopped
• 1 tsp dried basil
• 1 tsp dried thyme
• 1½ tsp turmeric
• 1 tbsp tamari
• 3 packets smoked tofu (or plain if preferred), drained and mashed
• 200g cashew nuts, finely ground
• 2 tbsp water
• Salt and pepper, to taste

FOR THE STUFFING INGREDIENTS

• 2 tbsp vegetable oil
• 2 shallots, finely chopped
• 300g shiitake mushrooms
• 1 tsp dried oregano
• 1 tsp yeast extract dissolved in a little hot water
• 40g walnuts, very finely chopped
• 40g wholewheat breadcrumbs
• Freshly ground black pepper, to taste

METHOD

1. Preheat oven to 200ºC/gas mark 6. Grease 12 ramekins.
2. First make the bakes: Heat the oil in frying pan and sauté onion, garlic and celery, until soft.
3. Add basil, thyme, tumeric and tamari and stir well.
4. Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed. Season to taste.
5. Divide evenly between the 12 ramekins and press down well. Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily. Turn out onto 6 individual serving plates.
6. Now make the stuffing: Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
7. Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.
8. Add the shiitakes, yeast extract and oregano to the shallots.
9. Cook gently for 5–10 minutes allowing much of the moisture to evaporate.
10. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
11. Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately

Recipe by vegsoc.org