Wrapped in a flaky puff pastry tender morsels of tofu are entagled with buttery mushrooms and caramelized onions amid a creamy blue cheese marinade. Baked to a tantalizing golden brown this Tofu Wellington brings a bit of gourmet flair to your dinner plate.
8 Servings Recipe By Pin Print
Tofu Wellington

Ingredients

  • 2 tablespoons Butter
  • 2 ¼ cups slice Mushrooms
  • 1 ⅛ cups slice Onion
  • 1 ½ teaspoons mince Garlic, Cloves
  • ½ teaspoons Salt
  • ½ cups White Wine
  • ½ cups Heavy Whipping Cream
  • ½ cups Blue Cheese Crumbles
  • ½ cups Water
  • 2 ⅛ cups dice Tofu, Firm
  • 4 individual Puff Pastry Sheet
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons Olive Oil

Freezer Containers

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat butter over medium low heat.
  2. Add mushrooms and onions. Cook until vegetables begin to caramelize, about 25 minutes. Stir occasionally.
  3. Add garlic and salt and cook for two minutes. Turn heat up to medium high. Pour in white wine, quickly stirring to form a sauce out of any brown bits on the bottom of the pan. Cook for 2 minutes.
  4. Stir in heavy cream, blue cheese, and water. Stir until melted, about 1-2 minutes.
  5. Remove from heat and stir in tofu.
  6. Place in fridge and allow tofu to marinate for about 1 hour.
  7. Cut puff pastry into triangles.
  8. Divide tofu mixture among triangles. Fold over one half of the triangles so that tofu mixture is fully enclosed in puff pastry.
  9. Place on baking sheet that has been sprayed with cooking spray. Brush olive oil over the tops.
  10. Cook at 350 for about 25 minutes until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat butter over medium low heat.
  2. Add mushrooms and onions. Cook until vegetables begin to caramelize, about 25 minutes. Stir occasionally.
  3. Add garlic and salt and cook for two minutes. Turn heat up to medium high. Pour in white wine, quickly stirring to form a sauce out of any brown bits on the bottom of the pan. Cook for 2 minutes.
  4. Stir in heavy cream, blue cheese, and water. Stir until melted, about 1-2 minutes.
  5. Remove from heat and stir in tofu.
  6. Place in fridge and allow tofu to marinate for about 1 hour.
  7. Cut puff pastry into triangles.
  8. Divide tofu mixture among triangles. Fold over one half of the triangle so that tofu mixture is fully enclosed in puff pastry.
  9. Flash freeze.
  10. Once frozen, divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place on baking sheet that has been sprayed with cooking spray. Brush olive oil over the tops.
  2. Cook at 350 for about 25 minutes until golden brown.

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