Vegetable and Tofu Creams with Tomato and Basil Vinaigrette


  • 1 onion, peeled and finely chopped
  • 1 tbsp sunflower oil
  • 1 small fennel bulb, trimmed and finely chopped
  • 4 oz / 110 g celeriac or 1 celery stalk, trimmed and finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 courgettes, trimmed and finely chopped
  • 1 small aubergine, trimmed and finely chopped
  • 1 small turnip, trimmed and finely chopped
  • 1–2 tbsp chopped parsley
  • 3 eggs
  • 4 oz / 110 g silken tofu
  • 3 fl oz / 85 ml single cream
  • salt
  • freshly ground black pepper

Tomato and basil vinaigrette

  • 2–3 ripe tomatoes
  • 4 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • sprigs of basil
  • salt
  • freshly ground black pepper


Sweat the onion in the oil until soft, then add the rest of the vegetables. Moisten with 2–3 tablespoons water (or dry white wine if you have a bottle opened), cover with a lid, and cook until the vegetables are soft. Add the parsley and put the vegetables in a blender with the eggs, tofu and cream. Blend until smooth, then rub through a sieve and season to taste. Oil or butter six or eight dariole moulds or ramekins, and spoon in the vegetable cream. Steam over a low heat, or cook in a bain-marie in a preheated oven at 170°C / 325°F / Mark 3 until set, when a knife point inserted in the middle will come out clean. Allow the creams to cool a little before turning them out on to plates. Serve with Tomato and Basil Vinaigrette.

Tomato and basil vinaigrette

Roughly chop the tomatoes, and put in a blender or food processor with the olive oil, vinegar and a few basil leaves. Process and sieve. Season to taste and spoon around the vegetable creams. Garnish with basil leaves, shredded or whole.