Tofu Beef Wellington
Tofu Beef Wellington is a delightful vegetarian reinterpretation of the classic dish, featuring marinated tofu enveloped in flaky puff pastry. This recipe combines earthy mushrooms and fragrant herbs for a rich, savory filling that will impress your guests at any gathering. Perfect for festive occasions or cozy dinners at home, Tofu Beef Wellington offers a satisfying and delicious plant-based option for everyone to enjoy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 14 oz firm tofu, pressed and drained
- 1 cup cremini mushrooms, finely chopped
- 1 cup shiitake mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 sheet puff pastry (about 10 oz), thawed
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Press the tofu between paper towels to remove excess moisture.
- In a skillet over medium heat, heat olive oil and sauté onions until translucent. Add garlic and mushrooms; cook until browned.
- Let the mixture cool slightly, then stir in Dijon mustard, thyme, parsley, salt, and pepper.
- Roll out the puff pastry on a floured surface. Place the filling in the center and wrap the pastry around it like a burrito.
- Place seam-side down on a lined baking sheet. Brush with olive oil or egg wash if desired.
- Bake for 25-30 minutes or until golden brown. Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg