"Tofu has long been a staple of vegetarian entrees. Though it originated in Asia, we've come up with a refreshing rendition using traditional French techniques. A tangy, smooth Champagne vinegar-Dijon vinaigrette and rustic smashed purple potatoes put a new spin on this classic ingredient."
2 tablespoons champagne vinegar
1 14 oz package extra firm tofu
1 bunch parsley
1 head broccoli
1 pound purple potatoes
1 teaspoon garlic powder
1/4 cup rice flour
1 tablespoon dijon mustard
Makes 2 servings
About 545 Calories per serving
Prepare the ingredients: Preheat the oven to 475 degrees. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Drain the tofu. Slice in half once horizontally, then once lengthwise to create 4 steaks. Pick the parsley leaves off the stems. Cut the broccoli into large florets. Cut the potatoes into 1 inch pices. Peel and mince the shallot and place in a bowl with the champagne vinegar.
Roast the broccoli: Place the broccoli on a sheet pan, toss with olive oil and season with salt and pepper. arrange the broccoli in a single layer and roast, stirring halfway through, 15 to 17 minutes, or until browned. Remove from the oven and set aside.
Make the potatoes: While the broccoli roasts, add the potatoes to the boiling water. Cook 15 to 17 minutes, or until very tender when pierced with a fork. Drain the cooked potatoes thoroughly and return to the pot. Add a drizzle of olive oil and, using a fork, mash the potatoes to your desired consistency. Season with salt and pepper and se aside in a warm place.
Make the mustard vinaigrette: While the potatoes cook, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.
Cook the tofu: While the potatoes continue to cook, in a large pan, heat a 1/4 inch layer of oil on medium-high until hot. In a large bowl, season the tofu with salt and pepper and toss with the rice flour and garlic powder until thoroughly coated, shaking off any excess. Once the oil is hot enough that the tofu sizzles immediately when added to the pan, add the coated tofu and cook 8 to 10 minutes per side, or until browned. Transfer the cooked tofu to a paper towel-lined plate and season with salt and pepper immediately.
Plate your dish: Divide the cooked tofu, smashed potatoes and roasted broccoli between two plates. Top with a few spoonfuls of mustard vinaigrette and garnish with the parsley.
This was my favorite of the three meals. I had never cooked tofu before. I eat it all the time at restaurants or in my take-out but I'd never actually cooked it. I was happily full after one of the tofu steaks so you could easily turn this into four meals. I excluded the parsley garnish since I don't care for parsley. I really liked the mustard vinaigrette but I would use way less shallot in the dressing next time. I also used a little truffle oil on the smashed potatoes to finish instead of olive oil which gave the dish a little extra something.
Until Next Time