Saturday, July 14, 2012

Salt & Pepper Tofu with Green Garlic Sauce & Truffled Potatoes

Simply seasoned crispy tofu over a fragrant green garlic and scallion puree with potatoes & green beans tossed in truffle oil.
Salt & Pepper Tofu
serves 2-3
1 lb extra firm tofu, drained & pressed, cut into 6 cubes
salt and pepper
1/4 cup dijon mustard
1/2 cup panko breadcrumbs
2 tbl nutritional yeast
safflower oil, for frying

Preheat 1" of oil in a pan to 350.
Season the tofu liberally with salt and pepper.  Coat the tofu in mustard then toss in panko and nutritional yeast to cover.
Pan fry until golden brown on all sides. Season again with salt and pepper.

Green Garlic Sauce
1 tbl vegan butter
1 bunch of scallions, green parts only, roughly chopped
3 large green garlic cloves, roughly chopped
1/4 cup vegetable broth
1/4 cup white wine
salt and pepper

Saute the scallions and garlic in butter for 4-5 minutes until fragrant. Add the broth and white wine. Season with salt and pepper. Bring to a simmer and reduce until only a few tablespoons of liquid remain. Transfer to a blender and process until smooth.

Truffled Potatoes
2 medium yukon gold potatoes, peeled, cubed
1 handful fresh green beans, ends trimmed
2 tbl extra virgin olive oil
5 drops truffle oil
2 tbl finely minced parsley
salt and pepper

Bring the potatoes to a boil in a pot of salted water. When 2-3 more minutes remain until they are tender, add the green beans. Once the potatoes have cooked through, drain and toss with olive oil, truffle oil, parsley and season with salt and pepper.

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