Lentil, Mushroom and Collard Greens Stew
Cherry-Smoked Tofu Hearts
Oh, yes... I went there.
I pressure cooked the French lentils (olive oil, onion studded with cloves, veg stock, tamari, 16 minutes, 7psi), and pan-fried the onions, garlic, carrots, mushrooms, collard greens, which were seasoned with herbes de provence, salt and pepper. The lentils and vegetables were combined and cooked for 10 minutes, and topped with the smoked tofu.
The tofu was cut into three sizes with cookie cutters -- then smoked for 25 minutes with cherry wood. The largest hearts were marinated with a mixture of 2 tbs. olive oil, 2 tbs. tamari, 1 cloves of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste whisked together, then grilled. The smaller tofu were pan-fried and splashed with tamari at the end of cooking.
My only sorrow was that I couldn't print little messages on the tiny tofu hearts like the candy hearts. ;)