Tuesday, January 13, 2009

Roasted Tofu stuffed with Dinosaur Kale and Roasted Garlic, Mushroom Gravy, Roasted Cauliflower

Dinner 1/13

Roasted Tofu stuffed with Dinosaur Kale and Roasted Garlic

Mushroom Gravy

Roasted Cauliflower

The tofu was cut into six cutlets, a slit was cut in the side (careful not to poke a hole out the sides) and was seared on both sides until golden brown. the heat was reduced down to low, then the tofu was splashed with 1 tbs. of tamari and flipped after one minute to coat both sides.

The dinosaur kale was washed, the center rib removed, cut into roughly 2 inch pieces and sauteed in olive oil, salt and pepper until finished. The garlic had the top 1/2" cut off and topped with olive oil, salt and pepper. It was place in a garlic roaster (unsurprisingly, shaped like a garlic head) and was roasted at 400F for about 60 minutes (depends on the size of the head).

The tofu was then stuffed with garlic and kale and placed in a 350F oven for 15 minutes to complete cooking.

The gravy is simply a roux (equal parts soy margarine and flour), with added veg stock, nooch, tamari and cooked mushrooms.

The roasted cauliflower is perhaps the easiest dish known to man -- break the cauliflower into medium size florets, toss with olive oil, salt and pepper and put into a 450F oven for 15 minutes. Fin.

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