Smoked Bean Curd Bakes with Shiitake and Walnut Stuffing
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 6
Preperation time 15 mins
Cooking time 30 mins


Medallion ingredients
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
1 ½ tsp turmeric
1 tbsp tamari ( Japanese soy sauce)
3 packets smoked tofu (or plain if preferred), drained and mashed 200g cashew nuts, finely ground
2 tbsp water
to taste salt and pepper
Stuffing ingredients
2 tbsp vegetable oil
2 shallots, peeled and finely chopped
300g shiitake mushrooms
1 tsp dried oregano
1 tsp yeast extract dissolved in a little hot water
40g walnuts very finely chopped
2 tbsp fresh wholewheat breadcrumbs
to taste freshly ground black pepper


To make the bakes:

  1. Preheat oven to 200C/400F/Gas 6. Grease 12 ramekins.

  2. 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.

To make the stuffing:

  1. To make the stuffing Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.

  2. Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.

  3. Add the shiitakes, yeast extract and oregano to the shallots.

  4. Cook gently for 5 – 10 minutes allowing much of the moi sture to evaporate.

  5. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.

  6. Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Rich Mulled Wine Reduction (below) or gravy.

Copyright © the Vegetarian Society 2005 (recipe created by the °Cordon Vert Cookery School)

Serve with a mulled wine reduction.
Smoked Bean Curd Bakes with Shiitake and Walnut Stuffing

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