Tofu marinated in maple syrup, dijon mustard and red pepper flakes with a savory almond crumb topping. Artichoke and garlic puree and butter poached carrots with molasses and rosemary.
Maple Dijon Tofu
1 lb extra firm tofu, drained and pressed
1 cup maple syrup
2 tbl dijon mustard
1 tsp red pepper flakes
1 tsp sea salt
2 tbl extra virgin olive oil
Combine all ingredients except oil and marinate for at least an hour. Reserve marinade.
Heat oil on high in a pan and sear both sides of tofu until golden brown. Set aside.
Preheat oven to 375. While the oven is heating up, place a sheet pan in the oven to get hot.
Once you have made the crumble, remove the sheet pan, place the tofu on and crumble on top. Bake 10-15 or until golden brown. While the tofu is baking, pour the marinade back in the saute pan the tofu was in and simmer on low to reduce to a thick syrup. Pour over tofu before serving.
Savory Almond Crumble
1 c almonds, coarsely chopped
1/2 c quick cooking oats
1/4 c spelt flour
2 tsp rosemary
1 tsp sea salt
2 tbl extra virgin olive oil
2 tbl maple syrup
In a food processor, combine dry ingredients. Pulse until a coarse crumb. Add oil and maple syrup and pulse until the mixture comes together.
Artichoke Puree
2 tbl extra virgin olive oil
2 garlic cloves, minced
1-15oz can artichoke hearts, drained
1 tsp sea salt
juice of half a lemon
1/2 tsp red pepper flakes
1/2c vegetable broth
In a small sauce pot heat oil and saute garlic until browned. Add artichokes and cook 3 more minutes. Add remaining ingredients, bring to a boil, reduce to a simmer and cook until the broth has evaporated. About 10 minutes. In a food processor, puree until fairly smooth with small chunks.
Butter Poached Carrots
1/4c earth balance vegan margarine
8 baby carrots, sliced vertically
1 tsp black pepper
2 tbl rosemary, crushed
1/2 tsp salt
3 tbl organic brown sugar
2 tsp molasses
In a large saute pan, melt butter and add carrots. Saute over medium heat for 5 minutes. Add remaining ingredients and cook until tender and sugar has caramelized.
