Tofu Beef Wellington
Tofu Beef Wellington is a stunning plant-based dish that redefines comfort food. This elegant recipe features flaky puff pastry wrapped around savory marinated tofu, earthy mushrooms, and fresh herbs, offering an unforgettable umami experience in every bite. Perfect for special occasions or cozy dinners at home, it’s sure to impress both vegetarians and meat-lovers alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 package (14 oz) firm tofu
- 2 cups mushrooms, finely chopped
- 1 sheet (10 oz) puff pastry, thawed
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- ¼ cup plant-based milk (for glaze)
- Salt and pepper to taste
Instructions
- Press the tofu between paper towels for 15 minutes to remove excess moisture.
- In a skillet over medium heat, add olive oil; sauté mushrooms and garlic until soft (about 5 minutes).
- Crumble the pressed tofu into the skillet, add soy sauce, herbs, salt, and pepper. Cook for another 5 minutes.
- Roll out puff pastry on a floured surface; spoon filling onto one half and fold over to seal.
- Preheat oven to 400°F (200°C). Brush pastry with plant-based milk; bake on parchment-lined sheet for 25-30 minutes until golden brown.
- Let rest briefly before slicing and serving with roasted vegetables or salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating roasted red peppers or spicy mustard into the filling. Ensure your puff pastry is vegan-friendly if preparing for a plant-based diet.