Fillet of tofu with Provençale herbs and spicy tomato

Ingredients

• 3 tbsp smoked tofu
• 2 shallots, divided
• 3 tbsp dry sage-and-onion stuffing mix
• 1 handful mushrooms
• 250 g can chestnuts, drained and mashed
• 425 g can butter beans, drained and mashed
• Salt and freshly ground black pepper
• 1 small chilli
• Olive oil, a small amount
• ½ garlic clove, crushed
• Red wine, a splash
• Sugar, to taste
• ½ can chopped tomatoes (can size not specified)

Method

1. Oil a baking sheet and heat the oven to 200°C/gas 6.
2. Combine the tofu, 1 shallot, stuffing mix, mushrooms, chestnuts, butter beans, salt, and pepper. Shape the mixture into a fillet using a stainless-steel mould.
3. Bake for 30 minutes.
4. For the sauce, soften the remaining shallot with the chilli, olive oil, and garlic. Add the tomatoes and red wine, using sugar only if needed to balance bitterness.
5. Blend and strain the sauce, then serve it with the baked tofu fillet.