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The perfect choice for a festive dinner or a long, lazy Sunday lunch, these drumsticks are best served with rich gravy and red wine. Or, if you want an al fresco meal, press them around a wooden lolly stick and serve at a summer picnic.
Ingredients
3 heaped tbsp crumbled smoked tofu
3 tbsp dry sage and onion stuffing mix
250g/8oz can chestnuts, drained and mashed
425g/14oz can butter beans, drained and mashed
1 dessertspoon herbes de Provence
½ lime, juice only
2 heaped tbsp coconut oil
salt and freshly ground black pepper
Method
1. Oil a baking sheet and preheat the oven to 200C/400F/Gas 6. Place all the ingredients, apart from the coconut oil, in a bowl.
2. Melt the coconut oil and stir into the chestnut mixture to make a dough. Mould the dough into whatever shapes you like. (Drumsticks are good for Sunday lunch or picnics.)
3. Place the shapes on the prepared baking sheet and bake for 30 minutes, turning once.
4. Serve the drumsticks with roast potatoes, broccoli drizzled with hemp oil, carrots cooked in orange juice, steamed Brussels sprouts and cranberry sauce.
 Show me more beancurd (tofu) recipes
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