Tofu Caps

Ingredients

• 1 slice bread, crumbled
• 80 g finely chopped roasted pecans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• ½ teaspoon thyme
• ½ teaspoon basil
• 80 g tofu
• 1 teaspoon yeast extract
• 1 teaspoon balsamic vinegar
• salt and pepper
• 350 g chestnut mushrooms

Method

Preheat your oven to 190˚C/375˚F/gas mark 5.

Put the breadcrumbs and chopped pecans together in a bowl.

Fry the onion and garlic in the olive oil in a frying pan on a low heat for about five minutes.

Stir in the thyme, basil, tofu, yeast extract and balsamic vinegar and fry a bit more.

Add salt and pepper to taste and add the mixture to the bowl with the breadcrumbs and pecans.

Remove the stems from the mushrooms. Fill the caps with a generous amount of stuffing.

Place the stuffed mushrooms on a baking tray and put them in the oven for about twenty minutes at 190˚C/375˚F/gas mark 5, until the stuffing and nuts are crunchy.

The Tofu Caps go nicely with a glass of fresh, dry white wine.