Name: Wellington Done Well
Yield: 8
Ingredients: 36 ounces Extra Firm Tofu; 4 tablespoons Butter; 3 Carrots Sliced; 3 Celery Stalks Sliced; 1 Small Onion Chopped; 1 teaspoon Paprika; 1 tablespoon Sea Salt; .5 teaspoons Black Pepper; 1 tablespoon Onion Powder; 2 Eggs; .5 cups Whole Grain Flour; 1 pound Sliced Brown Mushrooms; 3 Shallots chopped; 2 tablespoons Butter; Salt and Pepper to taste; .5 cups Mushroom liquid from saute above; 1 Chopped Sweet Onion; 8 ounces Chopped Mushrooms; 3 tablespoons Butter; 3 tablespoons Unbleached Flour; .5 cups Water; 1 cup Milk; Salt and Pepper to taste; 1 Large Sheet of Puff Pastry; 1 teaspoon Mustard

Instructions

Tofu Roast

Sauté your mirepoix of carrots, onions and celery in a large cast iron pan with butter and/of olive oil until carnalized and tender. This is where your tofu will pick up most of it's flavor so let the mix really get some color. When the veggies are tender, combine with the drained tofu and seasonings, egg and flour in your food processor and pulse and puree until you have a well lovely pâté. Avoid over processing. Place mixture in a well oiled loaf pan and bake at 350° for about an hour.

Shrooms

Chop mushrooms, (I saved pieces from the stems to use for the sauce) and saute in a heavy cast iron pan with the chopped shallots until tender. Reserve any pan juices for the sauce. Place the mushroom and onion sauté into your food processor and pulse until finely chopped.

Assemble the Wellington

Flour your surface and roll out your puff pastry. Scoop the mushroom (duxelles) onto the pastry to form the bottom layer. Next carefully place your tofu roast on top of the mushrooms. Spread your mustard on top of the roast and either fold the edges up and over or cut slits in the dough and criss-cross the ribbons over the top. Brush with a beaten egg if desired and bake in a pre-heated 425° oven for 30-45 minutes or until golden brown.

Vitamix Mushroom Sauce

Sauté onions and mushroom pieces and stems (if using) until tender. Make a roux by melting the butter and whisking in your unbleached flour. Cook just until it begins to get lightly toasty. Place your tender onions/mushrooms, the cooked roux, your reserved mushroom liquid from above plus enough water to make one cup, also one cup of milk, season to taste. Use Vitamix soup setting to puree and cook your sauce. Serve over wellington.

Wellington Done Well