Circassian tofu

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Circassian tofu

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Adjust Servings:
1 block extra-firm Tofu
1 large White onion
1 Carrot
2 Bay leaves
2 tablespoons Parsley
2 Clove
1 clove Garlic
To taste Salt and pepper
1/2 cup Almond milk
1 ciabatta Bread
1 cup Walnuts
To Taste Salt and pepper
To garnish:
A dash of sweet Paprika
1 tablespoon Olive oil
A handful whole Walnuts
A handful green Lettuce

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  • Kid-Friendly

A great classic of Turkey, Circassian chicken is also known as Coronation chicken in Great Britain. This recipe substitutes chicken with tofu and makes a great dish to prepare for parties and buffets.

  • 30 minutes
  • Serves 4
  • Medium


  • To garnish:



Circassia is a region in the Caucasus close to the Black sea. We don’t know much about the origin of this recipe but we know that it spread towards the Mediterranean, to Turkey, and then up to Great Britain, where it became a delicacy. The highlight of this dish is a cream made of soaked bread and walnuts.

To prepare it, soak the bread in almond milk. Then, prepare a stir-fry with carrots, celery, onion and spices as a base for a vegetable broth. Boil the tofu in that broth and eventually drain. Prepare the walnut sauce with the soaked bread and spices. Finally, compose the dish, garnish and serve!

This dish can be enjoyed both at room temperature and cold.

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10 minutes

Slice and dice

Slice the ciabatta bread into 8 - 10 pieces, transfer to a bowl and add the almond milk. Set aside to soak until it's soft. Peel and dice the onion, carrot, and garlic. Rinse and thinly dice the celery. Finally, drain, squeeze and dice the tofu into 3-in sticks.

5 minutes

Soften the vegetables

Heat a little oil in a large wok or a soup pot. Add the onion, carrot, celery, bay leaf, parsley, and cloves. Season with salt and pepper. Cover with a lid and cook for 1-2 minutes. Take the cover off and cook for another 2-3 minutes.

10 minutes

Soak the tofu

Transfer the tofu in a strainer and accommodate the strainer inside the wok in a way it won't fall. Add enough water to the wok to almost cover the tofu in its entirety. Bring to the boil and cook for 10 minutes over medium heat.

5 minutes

Prepare the walnut sauce

Transfer the soaked bread to the mixer's bowl, together with the remaining milk. Add the garlic, walnuts, salt and pepper. Mix everything. You will obtain a thick paste. Add half cup of the broth from the wok and mix again until you obtain the wanted consistency.


Compose the dish, garnish and serve

Take the tofu out of the wok and turn off the heat. Transfer the tofu to the serving plates, then pour the walnut sauce over it. Garnish with green salad, sprinkle with sweet paprika and walnuts and drizzle with olive oil. Enjoy at room temperature or cold.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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