This yummy nut roast has a crumbly, moist texture - making it difficult to slice in the way that you would a more traditional nut roast - think of it as a bit like a pâté. Serve it with some onion marmalade and toast for a tasty snack.
- 250g firm tofu, crumbled
- 150g baby spinach leaves, chopped
- 1 onion
- 1 garlic clove
- 100g feta cheese, crumbled
- 200g cashews
- 75g pistachios
- 25g smoked almonds
- 100g mushrooms
- 1 tsp. smoked paprika
- 1 tbsp. Worcestershire sauce
- 1 tbsp. oil
- Salt and pepper
Finely chop the onion, mushrooms and the garlic clove.
Heat the oil in a pan and fry the onion, mushrooms and garlic until softened.
Whiz the nuts together in a food processor until finely chopped.
Mix together the tofu, spinach, onion, mushrooms and garlic, nuts, cheese, paprika, Worcestershire sauce, and salt and pepper.
Once thoroughly combined, press into a loaf tin and cook in a 200C oven for 45 minutes. The loaf will still be soft to the touch.