Irish Stew-sage Savory Weave with Tofu
Prep. Time:
1 hour 30 minutes (plus 2 hours chilling)
Baking Time:
40 minutes
Total Time:
4 hours 10 minutes
Serves:
1 large plait (6-8 servings)
Iain R created this dish for Great British Bake Off Season 16. Prue Leith declared it "absolutely delicious" with "lovely lamination" and gave one of her highest compliments: "You've absolutely smashed that." Paul Hollywood noted the tofu needed more flavor punch, which this improved version addresses with bold umami boosters.
Ingredients
Instructions
MAKE THE ROUGH PUFF PASTRY:
1. In a large bowl, combine flour and salt. Add cold butter cubes and toss to coat, keeping pieces intact.
2. Mix ice water with lemon juice. Make a well in flour mixture and pour in liquid.
3. Using a fork, bring mixture together into a shaggy dough, keeping butter pieces visible.
4. Turn out onto lightly floured surface and shape into a rough rectangle.
5. Roll out to 8x16 inches. Fold into thirds like a letter. Turn 90 degrees.
6. Roll out again and fold into thirds. Wrap in plastic and refrigerate 30 minutes.
7. Repeat rolling and folding process 2 more times (total of 4 turns), chilling 30 minutes between each.
8. After final turn, wrap and refrigerate at least 1 hour or overnight.
PREPARE THE TOFU (FOR MAXIMUM FLAVOR):
9. Press tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes.
10. In a bowl, toss tofu with 1 tablespoon olive oil, soy sauce, tomato paste, and smoked paprika.
11. Heat a large skillet over medium-high heat. Add tofu and cook until golden and slightly crispy on all sides, about 8-10 minutes.
12. Set aside.
MAKE THE FILLING:
13. In the same large skillet, heat remaining 2 tablespoons olive oil over medium heat.
14. Add diced onion and cook until softened, about 5 minutes.
15. Add garlic, carrots, and potatoes. Cook, stirring occasionally, for 8-10 minutes until vegetables start to soften.
16. Add chopped broccoli, sage, and thyme. Cook 3 minutes more.
17. Stir in flour, miso paste, nutritional yeast, and MSG or mushroom powder. Cook 1 minute.
18. Add vegetable stock, Worcestershire sauce, and bay leaf. Bring to a simmer.
19. Cook 10-15 minutes until vegetables are tender and sauce has thickened considerably.
20. Stir in the cooked tofu. Season generously with salt and black pepper.
21. Remove bay leaf. Let filling cool completely before assembling.
SHAPE THE IRISH CLADDAGH PLAIT:
22. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
23. Roll out chilled rough puff pastry to a large rectangle, about 12x16 inches and 1/4-inch thick.
24. Transfer to prepared baking sheet.
25. Place cooled filling in a long mound down the center third of the pastry, leaving 2 inches at each end.
26. Cut diagonal strips along both sides of the filling, about 1 inch apart, creating fringe.
27. Starting at one end, fold the end piece up over the filling.
28. Alternately fold strips from each side over the filling at an angle, creating a braided/plaited effect. Each strip should overlap the previous one.
29. Fold the opposite end over to seal.
30. Tuck any loose edges underneath.
BAKE:
31. Brush entire plait generously and evenly with egg wash.
32. If desired, sprinkle with sesame or poppy seeds.
33. Arrange fresh sage leaves on top for decoration.
34. Bake for 35-40 minutes until pastry is deep golden brown and puffed with visible layers.
35. Let cool 10 minutes before slicing.
