Wednesday, April 21, 2010

Tofu Scaloppine, Braised Baby Artichokes

Dinner 4/21

Tofu Scaloppine

Braised Baby Artichokes

The tofu cutlets were smoked for 25 minutes with alder wood and marinated with 1 tbs. of tamari for 10 minutes. The tofu was then coated using our standard three pan method. The first pan held 1/2 cup of all-purposed flour mixed with garlic salt and pepper to taste. The second pan was 1 tbs. of cornstarch whisked together with 1 tbs. water to make a slurry. The final pan was 1/2 cup bread crumbs, 1/4 cup nutritional yeast, 1/4 ground pine nuts and the zest of one Meyer lemon.

The cutlets were then fried in a saute pan over med-high heat with 1 tbs. of olive oil until golden brown on both sides (about 4-5 minutes per side). They were removed from the pan and put on a rack over a sheet pan and baked for 10-15 minutes at 350F to finish cooking.

While the cutlets were in the oven, we made a quick sauce which involved the leftover oil from frying the cutlets, plus 1 tbs. of leftover seasoned flour from dredging to make a roux. Added to that was 1/2 cup of white wine, 2 tbs. of Meyer Lemon juice and 1 cup of veg stock, plus 1 tbs. of tamari and pepper. The sauce was poured over the cutlets.

The baby artichokes were trimmed, cut in half and braised with a mix of lemon juice, white wine, veg stock, and seasoned with parsley, salt, pepper and nutritional yeast.

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