Smoked Bean Curd Medallions/stuffing And Wine Reduction.

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 onions, peeled and finely chopped
• 4 garlic cloves, crushed
• 2 stalks celery, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 1/2 teaspoons turmeric
• 1 tablespoon tamari
• 18 ounces smoked tofu, drained and mashed
• 200 g cashew nuts, finely ground
• 2 tablespoons water
• to taste salt and pepper
• 2 tablespoons vegetable oil
• 2 shallots, peeled and finely chopped
• 300 g shiitake mushrooms
• 1 teaspoon dried oregano
• 1 teaspoon yeast extract, dissolved in
• hot water, a little
• 40 g walnuts, very finely chopped
• 2 tablespoons fresh whole wheat breadcrumbs
• fresh ground black pepper, to taste
• 150 g demerara sugar
• 600 ml vegetarian red wine or 600 ml vegan red wine
• 2 -3 cloves
• orange rind
• 2 -3 cinnamon sticks

Recipe

• 1 medallions:.
• 2 preheat oven to 400f while greasing 12 ramekins.
• 3 heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
• 4 place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
• 5 season to taste. divide evenly between the 12 ramekins and press down well.
• 6 bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
• 7 turn out onto 6 individual serving plates.
• 8 stuffing:.
• 9 heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
• 10 remove shittake stalks discard. finely chop the shiitakes and add the shallots, yeast extract and oregano.
• 11 cook gently for 5 – 10 minutes allowing much of the moisture to evaporate.
• 12 add the walnuts and breadcrumbs, stir and season with black pepper to taste.
• 13 wine reduction:.
• 14 place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. continue to simmer for 40 -45 minutes.
• 15 when desired consistency, remove the cloves and the peel. piping hot, spoon a small amount onto or around the smoked bean curd medallions and serve immediately.
• 16 sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with wine reduction.