Main courses

Smoked Tofu & Red Wine Ragout

  • 140 minutes
  • moderate
  • serves 4

Step 1:

Cut the Smoked Tofu with Almonds & Sesame Seeds into bite-sized pieces. Mince the shallots and garlic cloves. Cut each prune in half.

In a large pot or bowl, mix together the tofu cubes, shallots, garlic, prunes, rosemary, marjoram, bay leaves, juniper berries and cloves. Juniper berries and cloves may be left out if none are at hand.

Blend all of the liquid ingredients and the paprika to make a marinade and pour it over the other prepared ingredients. Let this mixture marinate for at least 12 hours.

Step 2:

The next day, cut 200 g of Smoked Tofu classic into small cubes. Thinly slice or shave the button mushrooms and carrots.

Heat cooking oil in a large pot and fry the Smoked Tofu cubes over medium heat until nice and crispy. Add the sliced mushrooms and carrots and continue frying until browned, stirring regularly. Then add the marinated Smoked Tofu with Almonds & Sesame Seeds including any remaining marinade. Bring to a boil while gently stirring and then reduce the heat to low. Let simmer for about one hour. Stir occasionally. If the stock reduces too much, top up with a little red wine or water.

Season the ragout to taste with salt, fresh ground pepper and a pinch of sugar if desired. Towards the end of the cooking time, dissolve the maize starch in water and stir into the ragout until the sauce somewhat thickens.

Serve with mashed turnips and celery root and cranberries.


Step 1:
400 g Smoked Tofu with Almonds & Sesame Seeds
2 shallots or 1 large onion
3 cloves garlic
100 g prunes
1 tsp rosemary, dried
1 tsp marjoram, dried
5 bay leaves
10 juniper berries (optional)
5 cloves (optional)
800 ml red wine
100 ml port wine
100 ml soy sauce or tamari
100 ml balsamic vinegar
100 g maple syrup
1 tsp paprika (preferably smoked)
Step 2:
200 g Smoked Tofu classic
Cooking oil for frying
200 g button mushrooms
200 g carrots
1 tsp salt
1 tbsp maize starch
Approx. 50 ml water
A little plant-based milk or water