Tofu en Croute, tofu wellington; vegetable en croute, vegan wellington, mushroom wellington
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4 from 1 vote

Tofu en Croute

Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Main Dish
Cuisine: French, World
Keyword: holiday recipes, tofu recipes, vegan pastry recipes, vegetable en croute
Servings: 6 servings, 1 loaf tin
Author: Teenuja Dahari - veganlovlie.com

Ingredients

For the Shortcrust Pastry -

  • 500 g plain flour
  • 220 g vegan margarine/butter as cold as possible, no cup measurement for this; it’s difficult to measure cold margarine by the cup!
  • 14 tablespoons water this may vary depending on how firm/soft the margarine is and also maybe on room temperature

For the Filling -

    The Mushrooms:

    • 4 portobello mushrooms [about 250 g]
    • 1 teaspoon minced garlic
    • 1 tablespoon margarine
    • Salt to taste

    The Tofu:

    • 375 g firm tofu [1½ block]
    • ½ teaspoon Chinese 5 spice
    • ½ teaspoon turmeric
    • 2-3 tablespoons soy sauce
    • ½ teaspoon cayenne pepper
    • Salt to taste
    • 3 tablespoons vegetable oil for shallow frying

    The Green Stuff:

    • 150 g watercress spinach and rocket
    • 190 g firm tofu [3/4 block]
    • ¼ teaspoon cayenne pepper
    • ½ teaspoon salt

    The Tofu Puree:

    • 190 g firm tofu [3/4 block]
    • 100 ml soy milk
    • ½ small onion or 1 shallot, chopped
    • ¼ teaspoon salt

    Instructions

    For the Shortcrust Pastry -

    • Cut margarine into small pieces.
    • In a big bowl add flour and margarine pieces.
    • Cut through margarine pieces in the flour to make them smaller while mixing with the flour.
    • Rub in the margarine into the flour using the tip of the fingers to make the lumps of margarine as small as possible. Try not to overwork the dough.
    • Lift the flour while rubbing in (to incorporate air into the mixture) until it resembles fine bread crumbs.
    • Start mixing with a hand mixer (with spiral hook) while adding a few tablespoons of water.
    • Check to see if dough is holding together and soft (but not sticky).
    • Test by pressing with the hands. Knead only 2-3 times.
    • Wrap in cling film and refrigerate for 2 hours to overnight. (Can also be frozen for later use).
    • I found this video (provided in the challenge post) very helpful: Making shortcrust pastry

    For the Filling -

      The mushrooms:

      • Heat margarine in a non-stick pan. Add garlic and mushrooms. Add salt.
      • Sautee until mushrooms are soft. Remove from heat. Set aside.
      • There will be quite some liquid coming out. Either discard the liquid (or use as part of the marinade for the tofu).

      The Tofu:

      • Cut tofu into large slices (to fit in the width of the tin).
      • Mix all the remaining ingredients (except oil) together in a bowl.
      • Dip each piece of tofu in the marinade. (Or you can leave them to marinade for a little while if you like).
      • Shallow fry in the oil until golden and slightly crispy.

      The Green Stuff:

      • Mix all ingredients in a blender. (I used a hand blender and it was fine). Set aside.

      The Tofu Puree:

      • Mix all ingredients in a blender. Set aside.

      Rolling and Arranging -

      • Separate the dough into two, one-quarter and three-quarter.
      • Roll the bigger dough out the size of the baking tin (accounting for the sides, of course, and little surplus.
      • Roll out the smaller dough for the top.
      • Preheat oven at 180 degrees Celsius.
      • Line the tin with some greaseproof paper. (This makes removal easier).
      • Place the dough inside the tin. Shape the corners by pressing lightly with a little ball of dough.
      • Top with a layer of pureed tofu. Then add a layer of tofu.
      • And another layer of puree, a layer of mushrooms, then the tofu puree again.
      • Finally pour in the green puree.
      • Cover with dough. Close the edges properly.
      • Make 3 clean cuts through the dough (to allow steam to escape).
      • Add dough decorations like flowers & leaves, other shapes and braid if desired. See recipe notes.
      • Bake for 1 hour. Pastry should be golden and dry. Check by inserting a skewer in the middle. It won’t be super dry because of the moist ingredients inside but it should be fairly clean.
      • Allow to cool for a while then remove from tin by pulling the greaseproof paper and lifting. Slice using a serrated knife (preferably) and serve warm.

      Notes

      The Flower Decoration (optional):
      The flowers I placed on top were coloured using beetroot juice (because food colour usually freaks me out! So, I try to avoid them). Instead of using water, I used beetroot juice to form the flour mixture into dough. But you only need a little bit of the flour mixture and a tablespoon or so of the beetroot juice.
      I just cut out small circles that I arranged into flowers.
       
      The Braid (optional):
      I braided leftover dough pieces and placed them around the edges of the loaf.
       
      Shortcrust Pastry:
      Check out how I make shortcrust pastry in this video. Alternatively for shortcrust pastry using oil instead of butter/margarine, see this post for a flaky oil-based shortcrust pastry(You'll need to multiply the recipe by 1.5 times to have enough for this crust).
       
      Link to original post - Tofu en Croute - https://veganlovlie.com/daring-cooks-challenge-december-2009