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.
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
- 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
- 1 tbsp crushed garlic
- 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.
- 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.
- To make the butternut and tofu mix, blend the sage, squash, glaze and stock.
- Combine with tofu and remaining ingredients.
- 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.
- Put the stuffing in the middle and the seal the top with more tofu.
- Bake for 40-45 minutes at 170°C.
- Turn out and baste with orange glaze and return to the oven.
- Cook for a further 20 minutes, basting every 5 minutes.
- Decorate with redcurrants and fried sage.