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.
Tofu with Parsnip Mash and Persimmon Chutney
Infused with sage and onion, vegan sausages are the perfect partner for walnut-flecked potato and parsnip mash. Pair ‘em with a sweet persimmon chutney and nutritious tenderstem broccoli.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 40g walnuts (Nuts)
- 2 tbsp cornflour
- 240g Tenderstem broccoli
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 shallot
- 1 chilli
- 3 parsnip
- 1 large potatoes
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup
- 2 x persimmon
Nutritional Information
Calories: 589
Protein: 31g
Carbs: 54g
Fat: 28g
Tofu with Parsnip Mash and Persimmon Chutney
Infused with sage and onion, vegan sausages are the perfect partner for walnut-flecked potato and parsnip mash. Pair ‘em with a sweet persimmon chutney and nutritious tenderstem broccoli.
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Cooking Instructions
- Top and tail the persimmons, then roughly chop. Finely dice the shallot. Finely dice the chilli (remove the seeds for less heat). Dissolve the cornflour in a jug with 250ml water. Heat a medium saucepan with 1 tbsp oil on a medium-high heat and add the shallot, persimmons and chilli. Fry for 2 mins, then add the maple syrup, three-quarters of the vinegar and the cornflour mix. Simmer for 20-25 mins, until the liquid has thickened around the fruit.
- Boil a kettle. Peel the parsnips. Cut the potatoes and parsnips into small chunks and place in a saucepan. Cover with salted boiling water, simmer for 15 mins until soft, then drain and mash. Season with a pinch of sea salt.
- Drain the tofu, pat dry with paper towel and cut into thick batons. Heat a large frying pan with 1 tbsp oil on a medium heat. Cook the tofu for 8-10 mins, until crisp and golden. Season with sea salt, then remove from the pan and keep warm.
- Add the broccoli to the pan used for the tofu and fry for 5-7 minutes, until beginning to char. Remove from the heat and pour in the remaining vinegar. Season with salt and pepper, then toss to coat.
- Heat the tofu with the broccoli for a final minute to reheat, if necessary. Roughly chop the walnuts and stir through the mash. Serve the mash with the broccoli and tofu. Garnish with the chutney.
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