Vegan tofu terrine with chili and spring onions

Vegan tofu terrine with chili and spring onions

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Vegan tofu terrine with chili and spring onions


Open the Natural Tofu package and collect the whey. Place the tofu between paper towels and press to drain. Crush the tofu and blend with the spices, salt and vegetable stock in a food processor. Gradually add the oil and lemon juice, continuing to blend until you have a smooth and homogeneous mixture. Season to taste with pepper and nutmeg.

Wash the chili peppers, remove the seeds. Finely dice the chili peppers. Rinse and clean the spring onions and cut them into fine rings. Fold both into the tofu mixture.

Line a loaf pan (1000 ml) with cling film and leave a bit of extra cling film around the edges. Pour the tofu mixture into the loaf pan, smooth the top and cover with the protruding cling film.

Prepare a bain-marie (hot water bath) for the loaf pan, making sure the water is halfway up the sides of the loaf pan and that the loaf pan is not floating. Preheat the bain-marie in the oven to 130°C. Cook the terrine in the bain-marie for 40 – 50 minutes. Take the terrine out of the oven and let it rest for 5 minutes. Open the cling film and turn out the terrine. Carefully cut into slices and serve with salad or side dishes.

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serves 4 to 6
800 g Taifun Tofu natur and whey
75 mlvegetable oil
3 spring onions
2fresh red chili peppers
1 tbspgranulated vegetable stock
1 tspsalt
1 pinch ofground nutmeg
1 pinch ofpepper
2 tbsplemon juice

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Our tofu terrine is also delicious when served cold with a fine herb vinaigrette or our tofu remoulade. Once prepared, the terrine will last three days if chilled properly.

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