This tasty red peper & tofu wellington is another great way to veganise a dish infamous for its inherent cruelty. This Wellington dish is so much more healthy and nutritious than the original it’s based on. The dish is also much more environmentally sound and less cruel than the original meat version! It’s easy and quick to make and will wow your guests at a dinner party as it is a superb “entree” dish.
The main thing is to get the right tofu, and tasty flavourful red peppers – Romano peppers are best. The standard bell pepper varieties aren’t so flavourful. The best tofu is either medium firm or firm from a local Chinese supermarket. It really could be either – but possibly firm is better – but it’s hard to say. Sliced and marinaded, tofu is full of flavor, and has a great texture.
The other unmentionable dish has several thick layers of a now banned substance. I believe that at least it’s banned from being produced in the UK due to the cruelty inherent in its production. In this recipe, it’s replaced with a much healthier and more environmentally sound and cruelty free version. Namely a nice thick tasty red pepper paste. This is smeared liberally on the layers of tofu which holds it all together while the pastry is wrapped around it. I like to put some grilled beefsteak or Turkish tomatoes on top just to compliment the peppers and tofu.
The whole thing relies in it’s appearance and appeal on some trusty puff pastry. I would prefer to use wholemeal, but sadly, Sainsbury’s who used to make and sell ready rolled wholemeal puff-pastry have unfortunately stopped stocking it. I keep hoping someone will start doing it again, but so far I haven’t been in luck.
Oven dishes like this red pepper & tofu wellington are great for dinner parties. This is because you can put them in the oven, and then concentrate on the rest of the preparations. So this is one of my favourite oven dishes partly for that reason.
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Vegan cooking is easy, tasty, nutritious & FUN!