Tofu cretons with hazelnuts, mushrooms and allspice

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

Transfer the mixture to a food processor with half the crumbled tofu. Blend until fairly smooth. Set aside.

In the same skillet, add the other half of the tofu, well crumbled. Add the remaining ingredients. Cook over medium-low heat for about 5 minutes.

Season generously with pepper and salt to taste.

Serve garnished with fresh hazelnuts. Crumble over a salad or spread on bread.