Meat Free Monday One day a week can make a world of difference

Tofu Caps

The Drunken Vegetarian
  • Serves: Makes 18 pieces
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

Great party canapés, best served with fresh, dry white wine.


  • 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


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.

Additonal notes

Recipe taken from the new Dutch ‘cooking and drinking’ book The Drunken Vegetarian (currently available in Dutch). By Hanny Roskamp, Yannick Slagter and Floor Overgoor. Photography by Klaus van den Berg.

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