Yoga School Bretagne

Mom's Plant Paté in Containment!



  • 100 g smoked tofu
  • 100 g tofu with herbs
  • 10 large mushrooms 
  • Tamari
  • 3 small shallots 
  • Parsley
  • Soy kitchen
  • 100 g chestnuts
  • 8 to 10 hazelnuts
  • 2 teaspoons agar agar 
  • 1 clove of garlic
  • Salt
  • Pepper I used a Roellinger long pepper slightly sweet and spicy crushed with a pestle but a black pepper will do very well.


Crumble with a fork the two tofus put a tablespoon of tamari
Thinly slice the mushrooms. I put small mushrooms because I do not mix there, preparation contrary to the original recipe, each one does as he wants.
Fry these mushrooms in olive oil, add the shallots and finely chopped garlic and parsley and let them cook.
Season with salt and pepper, taste before salting because the tamari is already salty!
Meanwhile, crumble the chestnuts, crush the hazelnuts and mix them with the two tofus.
Pour the whole into your mushroom pan and let it cook for a few more minutes. Add the soybeans so that the preparation is creamy but not liquid.
Last add the agar agar, leave on the heat for a few minutes, the preparation begins to thicken.

Then film the inside of your terrine, pour your preparation into it, seal with cling film.
Put at least four hours in the fridge.

And then the magic happens ! Enjoy your meal  

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