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 about 6 minutes stirring, or until the all is golden.

Add the mixture in a food processor with the halves tofu crumbled. Blend until obtaining a texture rather smooth. Set aside.

In the same skillet, place other halves tofu well crumbled. Add the remaining ingredients. Cook over medium-low heat about 5 minutes.

Season with pepper generously and season with salt.

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