The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Maple Tofu with Parsnip Mash & Red Cabbage
Sticky-sweet, maple tofu stars in this plant-based festive feast! Served with our punchy parsnip mash, spiced with horseradish. Glorious gravy, red cabbage and green beans complete your colourful plate.
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 tbsp red wine vinegar (use half)
- 1 red cabbage (use half)
- 1 tbsp maple syrup (use half)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 160g green beans (use half)
- 1 large potatoes (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 150g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 parsnip
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 0.5 tsp ground cinnamon (use half)
- 2 tbsp cornflour
Nutritional Information
Calories: 765
Protein: 32g
Carbs: 83g
Fat: 33g
Ingredients
- 2 tbsp cornflour
- 150g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 large potatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp red wine vinegar
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 red cabbage
- 160g green beans
- 1 parsnip
- ½ tsp ground cinnamon
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp maple syrup
Nutritional Information
Calories: 599
Protein: 30g
Carbs: 61g
Fat: 24g
Maple Tofu with Parsnip Mash & Red Cabbage
Sticky-sweet, maple tofu stars in this plant-based festive feast! Served with our punchy parsnip mash, spiced with horseradish. Glorious gravy, red cabbage and green beans complete your colourful plate.
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Cooking Instructions
- Thinly slice the red cabbage and place into a large saucepan with the vinegar, a pinch of the cinnamon (to taste), half the gravy and 250ml water (150ml for 1 person). Simmer for 20-25 mins, until the liquid thickens and coats the softened cabbage. Add more water during cooking, if it becomes too dry.
- Roughly chop the parsnip and potato into 2cm cubes (peel optional). Trim the green beans. Place the green beans in a saucepan and cover with salted hot water. Bring to a boil and cook for 2-3 mins, until cooked. Remove with a slotted spoon and set aside.
- Add the parsnip and potato to the same saucepan and boil for 15 mins, until soft, then drain. Return to the pan and mash with the horseradish puree and yoghurt. Season well with sea salt and black pepper.
- Drain the tofu, pat dry with paper towel, and cut into 8 slices. Place the cornflour in a bowl, add the tofu and toss to coat evenly. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tofu and cook for 8-10 mins, until golden. Add the maple syrup and a pinch of sea salt, and toss to coat the tofu. Cook for 1-2 mins, until sticky. Remove from the pan, set aside and cover to keep warm.
- Keep the tofu pan on medium heat. Add the remaining gravy with a splash of water and simmer for 2-3 mins, until piping hot. Season with black pepper (to taste).
- Serve the maple tofu, red cabbage, mash and green beans onto plates. Spoon over the gravy.
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