In Season, Mains, Vegan, Vegetarian
Vegan Tofu Wellington
Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi Max Pro Health Grill, Flat Plate & Air Fryer AG651
- Prep Time: 20 mins
- Marinade time 24 hours
- Total time: 55 mins
- Skill Medium
- Serves 6 people
Vegan Tofu Wellington
A perfect vegan center-piece for a showstopper meal!
Tip: Marinade can be reduced on hob until thickened and used as an accompanying sauce
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Soy, Mustard, Wheat
Ingredients
- 2 x 300g super firm tofu
- 300ml beetroot juice
- 60ml red wine
- ¼ large red onion, peeled, minced
- 3 large garlic cloves, peeled, minced
- 6 tbsp nutritional yeast, divided
- 2 tbsp tamari soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary leaves, minced
- 1 tbsp fresh thyme leaves, minced
- 1 tbsp fresh sage leaves, minced
- 2 tsp fresh oregano leaves, minced
- 2 tsp English mustard
- 2 tsp vegan vegetable bouillon powder
- 1 tsp dark miso paste
- 1 tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp vegan butter
- 225g chestnut mushrooms, diced
- 2 tsp dried oregano or marjoram
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ground nutmeg
- Pinch sea salt
- 2 tbsp tablespoons cranberry sauce
- 1 tbsp agave
- 1 tbsp reserved marinade
- 375g ready rolled puff pastry
- 1 tbsp plain flour
- 2 tbsp plant-based milk
- To cook cooking spray
Cooking mode
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Method
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Step 1
Drain tofu and pat dry. Wrap in a clean tea towel and weigh down with a heavy dish. Leave for 30 minutes. Using a skewer or cocktail stick pierce each block of tofu multiple times
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Step 2
In a medium dish, add beetroot juice, red wine, onion, garlic, 4 tablespoons nutritional yeast, tamari, balsamic vinegar, fresh herbs, mustard, bouillon powder, miso, smoked paprika and ground black pepper. Whisk to combine then add the tofu blocks. Cover with cling film, place into the refrigerator. Marinate for 24 hours.
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Step 3
Drain the marinade, reserving 3 tablespoons, wrap the tofu in a clean tea towel and weigh down with a heavy dish
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Step 4
Place a medium non-stick frying pan on low to medium heat, add the vegan butter. Once melted add chopped mushrooms, reserved 2 tablespoons nutritional yeast, oregano, onion and garlic powders, ground nutmeg and sea salt. Fry for 3 to 4 minutes until softened. Stir in 2 tablespoons reserved marinade and set to one side
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Step 5
In a small bowl or ramekin add cranberry sauce, agave and 1 tablespoon reserved marinade. Mix together until combined, set aside
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Step 6
Unroll puff pastry, leaving the pre-packaged parchment underneath. Sprinkle over plain flour and roll out pastry until 3cm wider in each direction
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Step 7
Spoon half the mushroom mixture into the centre of the pastry, gently spreading into an even layer roughly the size of both blocks of tofu placed end to end. Place the 2 marinated tofu blocks, end to end, on top. Spoon over cranberry sauce mixture and spread evenly over the tops and sides of the tofu. Spoon remaining mushroom mixture on top, spreading evenly
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Step 8
Brush milk around the edges of pastry, fold over the pastry, gently sealing the edges then fold up the sides of the wellington and press together. Flip over to leave the seam on the bottom. Using a sharp paring knife gently slice into the pastry diagonal lines. Be sure not to cut the whole way through
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Step 9
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Close the lid, select BAKE, set temperature to 180°C and time to 30 minutes. Press the dial to begin preheating, (approximately 5 minutes)
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Step 10
Spray the crisper basket liberally with cooking spray. Place the wellington inside. Brush the top and sides with the remaining milk and spray with a little cooking spray
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Step 11
When the unit beeps to signify it has preheated, place crisper basket on grill plate. Close lid and 25-30 minutes. Cooking is complete when pastry is golden brown and a skewer comes out hot to the touch when inserted into the middle. Remove crisper basket and leave to cool for 5 minutes before serving
