We've all got one: a vegetarian friend or family member that makes cooking for a group just a little bit more difficult. But help is at hand, because Sarah Wasserman, development chef a Mildred's – one of London's most well-established vegetarian restaurants – has created delicious recipe that wouldn't look out of place at the centre of the festive table. 

This recipe is a little labour intensive but several stages (the glaze, tofu and stuffing) can be prepared in advance. Besides – the holidays are all about that little bit of extra effort.

The first stage is to hang 2 blocks of tofu for 12 hours minimum. Crush the tofu with your hands and hang in cheesecloth, or alternatively a very fine mesh sieve or clean tea towel. Set a plate and a can of something heavy-ish on top.

Ingredients

For the orange glaze

  • 250ml orange juice
  • 75ml maple syrup
  • ¼ tsp achiote paste (this is a Mexican paste with a sharp sour tang. If you can’t get it don’t worry, it’s not essential)
  • 2 stems thyme, stalks removed
  • 2 sage leaves
  • salt/pepper
  • 2 cloves garlic

For the butternut-redcurrant stuffing

  • 1 butternut squash, peeled deseeded, cubed and roasted (approx. 600g)
  • 200g caramelised onions
  • 250g chestnuts
  • 1 punnet redcurrants, picked (about 40 redcurrants)
  • 6 sage leaves
  • Pinch of grated nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 tbsp chopped flat parsley
  • 2 tbsp maple syrup
  • 100g fresh breadcrumbs

For the butternut and tofu mix

  • 2 blocks of drained tofu
  • 10 tbsp orange glaze
  • 2 cubes French onion stock powder
  • 200g roast butternut squash
  • 6 finely chopped sage leaves
  • 2 tsp garlic powder
  • Pinch white pepper
  • Salt
  • 1 tbsp crushed garlic

Method

  1. To make the orange glaze, measure all the ingredients and blend in a blender or in a cup with a hand blender. If you don’t have one chop the garlic and herbs very finely by hand and then mix to combine.
  2. To make the stuffing, combine all the ingredients and crush a little with your hands. Remember to set aside 200g of the roasted squash for the tofu mix.
  3. To make the butternut and tofu mix, blend the sage, squash, glaze and stock.
  4. Combine with tofu and remaining ingredients.
  5. Oil three loaf tins and press the tofu into the tin and up the sides to a depth of 1.5 cm leaving a large hollow in the middle.
  6. Put the stuffing in the middle and the seal the top with more tofu.
  7. Bake for 40-45 minutes at 170°C.
  8. Turn out and baste with orange glaze and return to the oven.
  9. Cook for a further 20 minutes, basting every 5 minutes.
  10. Decorate with redcurrants and fried sage.

mildreds.co.uk