Bourbon-Glazed Hickory-Smoked Tofu with Braised Collard Greens, Rosemary Cornbread Waffles and Gravy
Bourbon-Glazed Hickory-Smoked Tofu
Braised Collard Greens
Rosemary Cornbread Waffles
The tofu was smoked with hickory chips for 25 minutes, pan-fried in canola oil until golden brown on both sides (about 5-6 minutes per side). At the end of cooking it was splashed with a tiny bit of tamari (because there's more in the sauce) and allowed to cook for one additional minute. We removed the tofu from the pan and kept warm while we made the sauce.
The pan was deglazed with a mixture of 1 tbs. bourbon, 1 tbs. brown sugar, 1 tbs. tamari, 3 tbs. water, 1 tbs. maple syrup and 1 tsp. smoked paprika. After it reduced down by half, we added the tofu back and continued to cook the sauce until it completely coated both sides of the tofu -- it's a good idea to keep a close eye on it because of the sugar, as it can quickly go from liquidy to scortchy fast. ;)
The collards and gravy were made the same way as before, and the waffles came from a riff on the savory variation of the cornbread batter in Vegan Diner, adding rosemary to the mix.