Dinner 1/20Garlic Stuffed Tofu, with Chestnuts and Mushrooms wrapped in Phyllo with a Horseradish and Garlic Cream Sauce
(recipe below)
Roasted Broccoli
Cabbage and Onion Pierogi
Wow, I think that's the longest title yet! ;)
There were lots of "moving parts" on this one, and I apologize for the lack of a cutaway shot so you could see how it was assembled... but here's the details.
Garlic Stuffed Tofu, with Chestnuts and Mushrooms wrapped in Phyllo with a Horseradish and Garlic Cream Sauce
1 block of extra-firm tofu, cut into 8 rectangular "cutlets"
1 head of roasted garlic
tamari
sunflower or canola oil
olive oil
1 cup of button mushrooms, sliced
1 cup of chestnuts, sliced
1 cup of red wine
salt/pepper
8 sheets of phyllo dough
olive oil
The tofu was first smoked with alder wood for 15 minutes (optional), then pan-fried in sunflower oil (good at high heat), with a splash of tamari to coat the tofu at the end. Then cut a slit down the side of the cutlet and stuff it with roasted garlic (cut off the top, sprinkle with olive oil, salt and pepper, wrap in foil and bake 45 minutes at 375F).
Next up, pan-fry the mushrooms in a little olive oil, season with salt and pepper and finish by deglazing the pan with 1/4 cup of red wine, until it evaporates. Follow the same drill with the chestnuts, they won't take as long...
Lay the phyllo sheet out like a sheet of paper, place the tofu cutlet about 4" away from the center bottom of the sheet. Place the mushroom and chestnut mixture on top. Fold the bottom flap over the tofu and roll once, brushing the exposed sections with olive oil. Now fold both the left and right sides over the cutlet, and brush with olive oil. Finally, continue to roll the cutlet away from you, brushing olive oil as you expose new sections of phyllo. Try to end with the seam side down.
Place the phyllo on a sheet pan, cook for 8 minutes at 425F, rotate the pan once halfway through the cooking to get even browning.
The sauce was 1 tbs. freshly grated horseradish, 1 tsp. apple cider vinegar, salt, pepper, 1 tbs. olive oil, 3 tbs. vegenaise, 1 tbs. roasted garlic all mixed together and piped over the cutlets.
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