Apple-Smoked Tofu stuffed with Collard Greens and Apples, Apple Cider, Maple Syrup and Calvados Glaze, Roasted Potato and Parsnips, Braised Leeks

Dinner 10/21

Apple-Smoked Tofu stuffed with Collard Greens and Apples

Apple Cider, Maple Syrup and Calvados Glaze

Roasted Potato and Parsnips

Braised Leeks

Why yes, it is apple season ;)

Apple-Smoked Tofu stuffed with Collard Greens and Apples, coated with a Apple Cider, Maple Syrup and Calvados Glaze

Pre-heat the oven to 350F.

Tofu

1 block of extra-firm tofu
smoker box with apple wood chips

1 tbs. olive oil
1 tbs. tamari

Cut the tofu into six cutlets (not eight). Lay a piece of tofu flat on the cutting board, and carefully make a slit in one side, about 1/4" from the edges to make a pocket.

Add the apple wood chips to the smoker box and process the tofu for 25 minutes.

Remove the tofu from the smoker box and set aside to cool slightly.

In a large saute pan on medium-high heat, add the olive oil. When it begins to shimmer, add the tofu cutlets and saute until golden brown on both sides, 4-5 minutes per side. At the end of cooking, add the tamari to coat both sides of the tofu.

Remove from pan and let the tofu cool slightly while you make the stuffing and glaze.


Apple Cider, Maple Syrup and Calvados Glaze

1 cup Apple Cider
1 tbs. Maple Syrup
1 tbs. Calvados
black pepper

Combine the first three ingredients in a small saute pan on high heat, reduce to about a 1/4 cup, add fresh ground black pepper, keep warm until service.

Collard Greens and Apples

1 tbs. olive oil
1 batch of collard greens, washed, de-veined, cut in chiffonade
1 apple, peeled, diced 1/4"
1 tbs. tamari
pepper to taste

In a large saute pan on medium heat, add the olive oil. When the oil starts to shimmer, add the collard greens and immediately turn to coat with tongs. Reduce heat to medium-low and place a lid on the saute pan and let cook for 3-4 minutes. Remove the lid, add the diced apple, and stir to combine. Place the lid back on the saute pan and cook for another 3-4 minutes. Remove the lid, add the tamari and pepper to taste and stir to combine. Leave the lid off and cook for another 1-2 minutes or until most of the liquid has evaporated. Let cool slightly.

Assembly

Stuff as much of the collard greens and apple mixture in the pocket of the tofu as you can. Place the tofu on a sheet pan and roast in the oven for 10 minutes at 350F.

Use any of the leftover collard greens and apple mixture as a base for the tofu.

Remove the tofu from the oven and place each piece in the warm glaze to coat both sides. Add the tofu to the plate (with the Roasted Potato & Parsnips and Braised Leeks) and pour any remaining glaze over the top.

Tags: collard greens, tofu, parsnips, potatoes, apple, maple syrup, leeks, vegan, food, dinner, tofu666