Smoked Bean Curd Bakes With Shiitake and Walnut Stuffing

Ingredients:

2 tbsp vegetable oil
2 onions, peeled and finely chopped
4 cloves garlic, crushed
2 sticks celery, finely chopped
1 tsp dried basil
1 tsp dried thyme
1½ tsp turmeric
1 tbsp tamari (Japanese soy sauce)
3 packets smoked tofu (or plain if preferred), drained and mashed
7 ounce (200 gr) cashew nuts, finely ground
2 tbsp water
To taste salt and pepper

For the stuffing:

2 tbsp vegetable oil
2 shallots, peeled and finely chopped
10 ounce (300 gr) shiitake mushrooms
1 tsp dried oregano
1 tsp yeast extract dissolved in a little hot water
1 1/2 ounce walnuts very finely chopped
2 tbsp fresh wholewheat breadcrumbs
To taste freshly ground black pepper

Directions:

1. Preheat oven to 200°C/400˚F/Gas 6. Grease 12 ramekins. Heat the oil in frying pan and sauté onion,
garlic and celery, until soft. Add basil, thyme, turmeric and tamari and stir well.

2. Place this mixture in a food processor together with the tofu and ground cashew nuts and 2 tbsp water
and process until all the ingredients are thoroughly mixed. Season to taste.

3. Divide evenly between the 12 ramekins and press down well.
Bake for 15 minutes or until firm to the touch and filling comes away from sides of the ramekin easily.
Turn out onto 6 individual serving plates.

4. To make the stuffing heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
Remove the tough stalks from the shiitakes and discard. Finely chop the shiitakes.

5. Add the shiitakes, yeast extract and oregano to the shallots.
Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
Add the walnuts and breadcrumbs, stir and season with black pepper to taste.

6. To serve sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with gravy.