Tofu cretons with hazelnuts, mushrooms and allspice

By: La vie dans mon assiette
In collaboration with Unisoya


What you need:


Ingredients (4 servings)

½ pack of 454 g Unisoya soft tofu, crumbled

About 6-8 chopped mushrooms

½ French shallot

1 clove of garlic

2 tablespoons butter

1/3 cup homemade vegetable broth

2 tablespoons oatmeal

½ teaspoon allspice

¼ cup chopped hazelnuts

1 pinch of salt

Freshly ground pepper

* Note that this recipe is best freshly made. Otherwise, after refrigeration, it dries up.


The instructions:

Heat the butter in a non-stick pan and add the mushrooms, shallot and garlic. Cook over medium heat for about 6 minutes, stirring constantly, or until everything is golden.

Stir the mixture in a food processor with half the crumbled tofu.

Blend until you get a rather smooth texture. Set aside.

In the same skillet, place the other half of well crumbled tofu. Add the

rest of the ingredients. Cook over medium-low heat for about 5 minutes.

Pepper generously and salt to taste.

Serve with fresh hazelnuts for presentation. Top on a salad or spread on bread.


Enjoy your meal