Smoked Tofu Medallions
Smoked Eggplant Parmesan
Playing with food, part 2,436 ;)
In the center of the plate is Farro, which was smoked (along with the tofu and eggplant), then cooked in 2 1/2 cups of veg stock for 20 minute. It was finished with nutritional yeast, breadcrumbs, balsamic vinegar, olive oil, salt and pepper and put in a ring mold in the center of plate.
The green disc is the Broccoli "Medallions" -- two heads of steamed broccoli, 1 tbs. nutritional yeast, 1/2 cup of soaked cashews, salt & pepper to taste. In a separate pan, 2 tsp. of powdered agar agar was whisked into 1 cup of boiling water then simmered for 7 minutes. This was added to the broccoli mixture and pureed together. This was poured into 2oz. ramekins, and allowed to set up in fridge for two hours. They were removed from the ramekins, and placed in a low oven for 10 minutes before service.
The broccoli had a very creamy mouthfeel -- almost like a pate. The idea was sort of a play on Broccoli and Cheese Sauce -- just combined ;)
The tofu was cut into rounds (with a cookie cutter), hickory smoked, then pan-fried (4-5 minutes per side in a wok) and splashed with tamari at the end of cooking.
The Eggplant Parmesan used Japanese eggplant (peeled, hickory smoked), which was rolled in seasoned flour (salt, pepper, smoked paprika) -> dipped in a cornstarch slurry (1:1 cornstarch:water) and rolled in seasoned bread crumbs (nutritional yeast, pepper) then deep-fried (375F 1-2 minutes per side).
The entire plated was drizzled with aged Balsamic Vinegar.