Ingredients
1 x 285g pkt Cauldron original tofu
6oz/175g onion, very finely chopped
1oz/25g butter
3 vegetable stock cubes
3oz/75g pine kernels
9oz/250g cashew nuts, finely ground
2 free-range eggs, beaten
½tsp white pepper
1tsp dried thyme
Sauce:
3oz/75g
each of onion, carrot and leek, chopped
1oz/25g butter
½pt/300ml water
½pt/300ml tomato juice
4tbsp/60ml red wine
1 bay leaf and a pinch of thyme
1tbsp/15ml brown rice miso
freshly ground black pepper
Method 1. Drain
tofu on kitchen paper and grate coarsely line a 1½ pint
loaf tin with baking parchment.
2. Cook
onion gently in butter until soft. Crumble in stock cubes, little
by little. Mix well.
3. Fold
onions, grated tofu and all other ingredients together. Transfer
to prepared tin.
4. Bake
at 170°C/325°F/Gas Mark 3 for approx
1¼ hours. Test with a skewer which should come out clean. Turn
out and slice carefully, using a sharp, serrated knife.
5. Cook all the vegetables for the sauce in butter until
soft and browned.
Add water, tomato juice, red wine and herbs. Simmer uncovered, for 30 minutes,
then liquidise. Season with pepper and miso.
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