Harissa Chili Paste: https://youtu.be/UpHFqZzmkJk
This is possibly the best tofu recipe I’ve made so far! It takes a few humble ingredients, and turns them into something worthy of your holiday dinner table. You can stuff the tofu with pretty much anything, just keep things in small pieces to ensure you can roll it up with ease.
The mushroom filling also works well as a pate in its own right. You can add a splash of booze to give the flavour extra dimension; I’d pour it in once the onions are fried. Whiskey, brandy, and tequila will give it a deep kick, while things like port, sherry and marsala will add sweet, mellow notes.
I forgot to say in the video; “roulade” comes from the French verb rouler; to roll
Check the pinned comment for recipe notes and tips, and also some flavour combination ideas
In this video, you’ll learn
✅ How to press tofu
✅ How to make tofu taste good
✅ How to make mushroom pate
✅ How to make roulade
✅ How to slice tofu
✅ How to to use skewers
✅ How to Stuff Tofu
✅ How to use rice paper
✅ How to use summer roll wrappers
✅ How to air fry tofu
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Tofu Roulade Ingredients:
Mushroom Filling:
(I only used half the amount, so feel free to make less. It does make a tasty pate though!)
1 large White Onion (grated)
1 tbl Olive Oil
Pinch of Salt
1 tbl Fresh Rosemary (finely chopped) OPTIONAL: keep the stalks to hold the roulade together
3 Garlic Cloves (minced)
300g (10.58oz) Mushrooms (grated)
¼ tsp White Pepper
½ tbl Chicken Flavour Stock Powder
2 tbl Vegan Cheese (grated)
225g (7.93oz) Smoked Tofu (extra firm)
1 tbl Chicken Flavour Gravy Granules
3 tbl Boiling Water
2 Rice Paper Wrappers (I needed two because one tore)
Mentioned Links:
WtF Turkey Roulade: https://youtu.be/m4fsjHeHs88
Harissa Dried Chili Paste: https://youtu.be/UpHFqZzmkJk
Breakfast Pancake Sandwich: https://youtu.be/oMISt062yFQ
Tofu Pork: https://youtu.be/7frfRsNV1aY
Glazes:
Deli Beef: https://youtu.be/Z7WBUC07PO8
Deli Turkey: https://youtu.be/7yTdzdCeDW4
Red Pepper Glaze: https://youtu.be/ULH-8mwA010
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 – We’re making tofu roulade!
00:54 – How to press tofu
01:10 – Creating the mushroom pate
03:15 – Say hello to Shadow!
03:50 – Slicing the tofu into a long strip
05:08 – Stuffing the tofu and creating the roulade
06:15 – How to use rice paper to make a skin
09:14 – Brushing glaze onto the roulade
10:25 – Eat!
12 Comments
Harissa Dried Chili Paste: https://youtu.be/UpHFqZzmkJk
Recipe notes & tips:
– If you don’t have any rice paper for the wrapping, you could try putting two of the rosemary sprigs/bamboo skewers in and leaving them in there until it comes out of the air fryer/oven. It’s probably a good idea to soak the skewers in water for 15 minutes first, to make sure they don’t dry out and burn
– I’m wondering if it’s possible to use a cheese wire or even dental floss to make the spiral cut in the tofu? I’m thinking; place the tofu down horizontally, then hold the wire in both hands (pulled taut) and press down. Release the wire, turn the tofu 90° and repeat until the full spiral is cut
– I reheated the roulade at 145°C for 25 mins; came out great. It did firm the tofu up nicely
Flavour Combinations:
– Breakfast style; use some of the ingredients of the breakfast pancake sandwich (https://youtu.be/oMISt062yFQ); the bacon seasoning, some cheese, and the Oggs/Just Egg (cooked until firm)
– Black olive tapenade and sliced tomato
– Spinach & vegan feta (use this recipe; https://youtu.be/RpMtM_g_Sxk)
– Roast garlic & smoked cheese
Always a treat to see a new video from you! Glad to see you're doing well, can't wait to try this myself this weekend🎉 look after yourself 🥰
14:29 Hola shadow 😂😂😂
looks so good!
Terrifyingly tasty tofu was a such a good name for this video. Perhaps a feature series?
Looks really good
It's fun at the end when you riff little tweeks and variations.
Ah, good application for that chili paste. You still fine!
Awesome presentation. Camera work perfect. If I may be so bold, may I ask which Camera gear are U using?.
Concerning the lovely meal choice.. amazing!. Hopefully, my knife skills are adequate to pull it off. Saturday will be the test.
The promotion for LIKES 👍.. pleased your shyness in that regard has faded.. folks need a small reminder to show appreciation for the culinary gifts you gratiously provide us with.
All the best in good health, prosperity, and long life to you and yours.
🗣BTW.. Shadow was an extra treat this week. Thank you🏆.
As someone who doesn't have a very diverse flavor palette, I'm very curious on what this taste like. I've never even seen smoked tofu lol.
Omg! I'm going to try this one too! Dr. Auntie Rachel, I've been a fan of yours for years. Even though your in Clark Kent mode….I will always love you Alexis 😘
I love the cheese!!