Good morning! First vegan recipe for December, first Christmas recipe. This year you have asked me more than ever, so the plan is as follows: this holiday season I am going to bring you so many easy and irresistible vegan recipes for Christmas with the aim that none month is left without at least one vegan option.

am going to bring you recipes for Christmas of all kinds: starters, pâtés, snacks, first, second, easier, more elaborate, more luxurious and cheaper… There will also be some typical sweets. In fact, here you have a compilation of vegan Christmas recipes< /strong> that I have been doing these years.


For the Tofu fingers
250 gr of firm tofu (read above to know exactly which one)
Soy sauce or tamari sauce
Tomato sauce
Ginger powder
Dried chopped parsley
Sweet paprika
Hot paprika
Black pepper
Breadcrumbs with garlic and parsley< br> Olive oil
For the mushroom sauce
1 garlic
1/2 onion
Soy milk without sugar (600-800 ml approx )
1 tbsp. soup of wheat flour
5 mushrooms
3 large oyster mushrooms or 5 small oyster mushrooms
1/2 handful of nutritional yeast (not essential, but it gives it a touch)
Black pepper
Olive oil
For the potatoes
6 small potatoes (garnish)
Olive oil
Fresh parsley (recommended, but not essential)< /p>

Step by step

  1. Remove the tofu from the package with water, cut it into sheets about 2 cm wide and about 2 cm high. As for the length, everything the tofu is made of.
    Note: the thinner the tofu finger, the more difficult the battering and sautéing process will be. But the thicker it is, the less flavor inside (the mash won’t come through). Find the balance between both concepts. For me, 2cm is perfect.
  2. We place them on a clean cloth, separated from each other, and close on top with another cloth. We place something slightly heavy on top of the 2nd cloth that distributes the weight well along all the fingers. We do this so that excess liquid is expelled.
    Note: try to make it something flat, like a book. I used the iron (see the 2nd photo below).
  3. On the other hand, we are going to cook the potatoes, cut in half. We keep them in abundant water, gently boiling, until they can be easily pierced with a fork or toothpick.
  4. While the potatoes are cooking, chop the 1/2 onion and sauté it in a skillet over medium heat greased with olive oil.
    We cut and dry the tofu, we cook the potatoes and sauté the onion

    Cut and dry the tofu, cook the potatoes and sauté the onion

  5. When the onion is slightly poached,cut the two types of mushrooms into slicesand add them to the frying pan If necessary, add a little more olive oil.
  6. Stir periodically so that it does not burn and sauté evenly. We keep it on a medium-low heat, gently sautéing while we prepare the tofu.
  7. At this point, we can remove the tofu slices. Place them in a deep dish, without one on top of the other.
    Note: If you still have the potatoes cooking, remember to check that they do not overcook. If you can easily pierce them with a fork or toothpick, they are ready. If they are, turn off the heat and leave them in the water.

    We skip the mushrooms and recover the tofu

    Sauté the mushrooms and recover the tofu

  8. In a small bowl, prepare the marinade sauce: 1/3 of a bowl with tomato sauce, we cover with 1/2 cm. of soy sauce or tamari sauce. We spice with: a pinch of ginger powder, 1/2 tsp of sweet paprika, a smaller tip of hot paprika, 1/3 tsp. of dried parsley and a pinch of black pepper and salt.
    We prepare the sauce to macerate the tofu

    We prepare the sauce to macerate the tofu

  9. Stir the sauce well and cover all the tofu sticks. It is important that they are also impregnated below and on the sides. Turn them over if necessary. If you lack a bit of liquid to macerate, simply add more soy sauce on top of the fingers. Let them rest.
  10. Now, add unsweetened soy milk to the pan of mushroom sauce, generously covering all of the stir-fry. Do not keep the milk, later we may need more.
  11. Stir and keep the pan over medium-low heat, very soft boil. This is so that the mushroom impregnates the milk with flavor.
  12. While the tofu marinates and the mushroom sauce rests over a low heat, we take a small sprig of parsley and chop it awareness.
    We macerate the tofu and finish the mushrooms sauce.

    Macerate the tofu and finish the mushroom sauce.< /p>

  13. Put it in a very small jar and cover it with olive oil. 2cm of oil will be enough.
  14. Crush the parsley in the oil, preferably with a mortar, to further break up the parsley and give it more flavor.
  15. At this point, the potatoes should already be cooked. We remove them from the water, place them on a baking tray and grease them everywhere (including the base of the tray) and put them in the oven for about 20 min. at 180 degrees, preferably with a fan. Top firing and bottom firing, and if your oven only allows you to fire on one side at a time, firing only from the top.
    Note: Depending on the oven, this may take longer or less. Check and remove them when they are toasted.

    We prepare the oil of parsley, bake the potatoes and let the mushroom sauce rest.

    Prepare the parsley oil, bake the potatoes and let them rest the mushroom sauce.

  16. We return to the mushroom sauce while we bake the potatoes: we add 1/2 handful of nutritional yeast and 1 tbsp. soup of wheat flour (pass it through a fine strainer better, so it won’t make lumps).
  17. Stir, keeping on medium-low heat. It will soon start to thicken.
  18. Leave it on low heat for 2 minutes, thickening slowly and stirring periodically.
  19. Turn off the heat and let it thicken on its own.
  20. Meanwhile, on a plate put plenty of breadcrumbs.
    We add the nutritional yeast and the flour to thicken the mushroom sauce

    Add the nutritional yeast and flour to thicken the mushroom sauce

  21. Go back to the tofu . Take one of the fingers and place it on the breadcrumbs. This step is not difficult but requires a little care.
  22. Using a spoon, cover the tofu finger with breadcrumbs and, very gently, press the breadcrumbs with the spoon that permeates tofu. This will make the bread “squeeze” into the tofu and stick together nicely. If you are not careful, you can cause the tomato sauce around it to come off.
  23. We repeat this process a couple of times on both sides of the finger. This way we make sure that it is well battered.
  24. When it is well stuck on top, we turn the finger over and repeat the process. Sprinkle breadcrumbs on top, press gently and remove to a clean plate.
  25. Now a highly recommended tip: once you have the battered fingers, put them on different plates, separated from each other , it is important that they do not touch.
  26. Put them in the freezer for 20-30 minutes. This ensures that the breadcrumbs adhere perfectly and then during the sautéing they do not come off.
  27. Check the potatoes in the oven, they may already be baked. If so, turn off the oven and leave them inside.
    We coat the tofu fingers and We sauté them

    We coat the tofu fingers and sauté them

  28. After 20 min, we recover the tofu fingers.
  29. Now, on the griddle or frying pan (better if is non-stick), grease with a generous splash of olive oil and heat over medium-high heat.
  30. When the oil is hot, put your fingers on top and lower to medium heat .
  31. Let themroast from below, without moving them. When they are ready on the bottom, we turn them until they are toasted on all 4 sides (use a shovel to help you, it is better that the material you use to move them catches the whole finger well, otherwise it could break). It is very likely that you will need to add more oil during the sauté.
  32. Keep the plate well oiled and hot so that the batter does not fall apart.
  33. Meanwhile, checkthe state of the mushroom sauces. If the wait has thickened it too much, recover the soy milk, add a splash and turn on the heat. Stir and heat.
  34. When ready, put it as a base in a deep plate, place the hot potatoes on top and, finally, the freshly toasted tofu fingers.
  35. Enjoy!
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