Wednesday, October 24

Stuffed Tofu... Again.

Yep, third appearance now, but this time with recipe and tutorial, yay!

Stuff you'll need for the filling:
  • 4 tbsp margarine
  • 1 tbsp dijon mustard
  • 4/5 cloves garlic (I like my food really garlicky, reduce this amount if you don't share my passion)
  • 1 tsp oregano
  • 1 tbsp nutritional yeast
  • Handful basil leaves, chopped.
Stuff you'll need for the coating:
  • 1/4 cup flour
  • 1/4 cup nutritional yeast
  • 2 tbsp dijon mustard
And obviously you'll need a block of tofu! You'll want a really firm tofu, with no cracks or holes in it. This is the kind I use:

What you do:

1. First make the filling by mixing together all the filling ingredients in a bowl. Simple as. This is what mine usually looks like:
2. Now drain your tofu and pat it dry. Cut block of tofu in half like this:
3. Now, using your sharpest knife score a rectangle into one of the sides. Keep scoring deeper and deeper. Go quite far into the tofu, but not too far, as you don't want the tofu to split open.
4. Scoop out the insides of the tofu. Set aside some of the scoopy out bits.
5. Put filling in tofu. Don't overfill it, you don't want the filling to explode the tofu.
6. I sometimes put a little basil leaf on top of the filling, it probably doesn't do anything, but I'm strange like that. Put some of the scooped out tofu in the end.

7. Brush some of the remaining filling onto the outside of the tofu and cover in foil. Leave to marinate, anything over an hour is great, but it tastes fine with no marinating too.

8. Now it's time to bake. I've baked it standing up, and on it's side. It's okay on it's side as long as it's tightly wrapped in foil. This time I baked it standing up. I leave the top of the tin foil open, and wrap and excess round the back of the pan to keep it upright. This probably isn't making any sense, so here's a picture:
9. Bake at around 200 degrees for 20-30 minutes. Keep an eye on it to make sure it hasn't fallen over.

10. Take tofu out and leave it to rest until it's cooled down a bit. Why? Well the easiest way to do the next bit is with your hands, and right now, that filling is like molten lava. I did it with tongs tonight, but I wouldn't really recommend it.

11. Right, now put the remaining mustard on a plate, and mix the flour and nutritional yeast together (on a separate plate if you like, I just use a big plate)

12. Turn on your frying pan and put some oil in it. You want to let it get really hot before you put anything in it.

13. Dip tofu in mustard, and then dredge in flour mixture.

14. Fry for a few minutes on each side. Should be nicely browned.

Got any leftover filling? Cook your vegetables in it!

Seems like a lot of instructions, but most of it involves waiting for things to happen so it's not too bad.


pavotrouge said...

thanks you a lot for making stuffed tofu look less complicated than I thought it was. Gotta try it this weekend!

Lelly said...

Let me know how it goes!

Veggie said...

this sounds so delicious! I'm going to try this soon.

so what do vegetarians eat anyway?

Dark Faerie said...

OMG Lelly....this was amazing! Liam, Patrick and I all loved this dish. It was so easy...but tasted as though I had slaved for hours! Thanks so much for sharing this! I will be making again...soon!

cherios said...

I'm currently in the "marination" stage. I used super firm, frozen tofu but it still split a bit. I also subbed the basil (cause I've got to be the only vegan that can't stand the sight or smell of the stuff) for sundried tomatoes, and gave it a zap with a hand mixer. Smells super tasty anyway!

I'll let you know how it turns out.

Lelly said...

Glad you guys enjoyed it Elise!

Cherios, what kind of person doesn't like basil! :O Heh. It should be fine with a little bit of splittage.

Make sure you do let me know how it goes!

Carmen said...

umm it seems pretty delicious and not very hard to make; I'm trying to translate it to Spanish [I'm from Spain] to do it at my home; Could you tell me what does " tbsp" mean, please? [in "4 tbsp margarine"]

Thanks! Kisses!!

Lelly said...


Carmen said...

Oh, ok ! Thank you :)

Anardana said...

Thanks for the recipe!!

Malitsu said...

Hi! This dish of yours tasted so delicious I wanted to post it to my own food blog with a small retouch in the filling. Hope you won't mind!