Oak-Smoked Tofu Stuffed With Walnuts and Blue Sheese, Horseradish Cream Sauce, Braised Red Cabbage, Roasted Fingerling Potatoes
Oak-Smoked Tofu Stuffed With Walnuts and Blue Sheese
Horseradish Cream Sauce
Braised Red Cabbage
Roasted Fingerling Potatoes
The tofu block was cut into six cutlets, with a slit cut in the middle. We then smoked it for 20 minutes with oak wood chips for a change of pace. The tofu was pan-fried on both sides, and splashed with tamari and the end. It was stuffed with a combination of toasted walnuts and Blue Sheese, then finished in a 350F oven for 15 minutes.
The horseradish sauce was a bechamel (1 tbs. flour, 1 tbs. earth balance, 1 cup of soy milk) with 2 tbs. of horseradish, zested on a microplane.