Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy

chile soy tofu gravy (18)

Solitamente, the recipes I post are for a single dish rather than the whole meal but this composed dish was so amazing that I had to keep it all together. I knew I was making tofu for dinner and Tom said he wanted mashed potatoes so that was on the menu. The only question was how to flavor them.

All I knew was that I wanted the tofu to be caramelized and tamari is perfect for that. To balance the salty taste, I opted for spicy seasonings and chose chile powder as the main spice with my favorites, cumino e coriandolo, in the mix as well. The tofu came out perfectly.

chile soy tofu gravy (28)

While the potatoes were boiling, I started to make the gravy. I didn’t know what I was making and kind of made it up as I went along. After making the roux and adding the milk, I looked in the fridge and saw the Dijon. Then I spotted the horseradish left over from Passover. It turns out that Dijon and horseradish is a delicious combination.

Rather than put milk or vegan butter into the potatoes, I just mixed a bit of the gravy into them and they were so creamy, I may do it this way from now on.

chile soy tofu gravy (15)

To top it all off, I sauteed asparagus which I’m so happy is in season. I love asparagus!

Writing it up, I not only decided to give you all the recipes as one meal but to write it up so you can also see the choreography of making the meal. One of the best lessons I ever learned from watching cooking shows on TV, especially Rachael Ray’s, is to time when you make each part of the meal so that you make use of the down times and have everything come out ready at the same time.

chile soy tofu gravy (1)

This Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy was so good, I know I’ll be making it again. This is a lovely meal for a date or special dinner. Godere!

Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy

GF

chile soy tofu gravy (20)

For the Chile-Soy Tofu­­­­­­­­­­­­­­­

2 blocchi extra-tofu, pressato e scolati

¼ cup gluten-free tamari

1 Tbs. polvere chile

2 cucchiaino. aglio in polvere

2 cucchiaino. cumino macinato

2 cucchiaino. coriandolo macinato

½ cucchiaino. pepe nero

Olio vegetale, per friggere

For the Dijon Horseradish Gravy­­­­­­­­­­­

2 Tbs. burro vegan

2 Tbs. farina senza glutine

2 tazze di latte non-caseari

1 Tbs. Senape di Digione

2 cucchiaino. rafano preparato

Kosher sale e pepe nero qb

Un pizzico di noce moscata

For the Mashed Potatoes and Asparagus­­­­

8 red or Yukon gold potatoes, dimezzato

Kosher sale e pepe nero

1 large bunch of asparagus, assettato

Extra-virgin olive oil

3 spicchi d'aglio, tritato

1 cucchiaino. timo secco

Preriscaldare il forno a 200 gradi. Cut each block of tofu in half width-wise and then cut each half into 3 fette. In una ciotola poco profonda, combinare il tamari, polvere chile, aglio in polvere, cumino, coriander and black pepper. Place each slice of tofu into the marinade and turn to coat both sides. Place each slice on a paper-towel lined plate and pat dry.

In una padella, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, circa 8 minuti totali. Depending on the size of your pan, you will need to cook the tofu in batches. Transfer to a plate or baking sheet and keep the tofu warm in the oven.

In una piccola casseruola, melt the butter over medium-high heat and then whisk in the flour until combined. Cook for one minute to let the flour cook. Slowly whisk in the milk and let cook a few minutes until it thickens. Stir in the mustard and horseradish. Condire con sale, pepe e noce moscata. Cover and keep warm on low heat.

Place the potatoes in a medium-sized saucepan, add a tablespoon of salt and then cover with cold water. Cover the pot and bring the water to a rapid boil. Uncover the pot and let the potatoes cook until fork-tender, circa 15 minuti. Drain the potatoes and return them to the pot. Mash them until smooth. Add a few spoons of the gravy and mix until the potatoes are creamy. Season with salt and pepper and keep warm, coperto, on the stove.

Wipe out the skillet you cooked the tofu in and heat the olive oil over medium-high heat. Add the asparagus to the pan and top with the garlic. Saute the asparagus until crisp-tender, circa 8 minuti, tossing regularly with the garlic. Season with thyme, sale e pepe.

On each plate, place a serving of mashed potatoes. Arrange 3 slices of tofu over the potatoes and top with gravy. Finally top the tofu with asparagus spears and serve.

chile soy tofu gravy (7)

Gli “V” Parola: Ditelo. Mangia. Live it.

Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy
Autore: 
Tipo di ricetta: Entrata; Sides
 
Ingredienti
  • Per il tofu
  • 2 blocchi extra-tofu, pressato e scolati
  • ¼ cup gluten-free tamari
  • 1 Tbs. polvere chile
  • 2 cucchiaino. aglio in polvere
  • 2 cucchiaino. cumino macinato
  • 2 cucchiaino. coriandolo macinato
  • ½ cucchiaino. pepe nero
  • Olio vegetale, per friggere
  • For the gravy
  • 2 Tbs. burro vegan
  • 2 Tbs. farina senza glutine
  • 2 tazze di latte non-caseari
  • 1 Tbs. Senape di Digione
  • 2 cucchiaino. rafano preparato
  • Kosher sale e pepe nero qb
  • Un pizzico di noce moscata
  • For the veggies
  • 8 red or Yukon gold potatoes, dimezzato
  • Kosher sale e pepe nero
  • 1 large bunch of asparagus, assettato
  • Extra-virgin olive oil
  • 3 spicchi d'aglio, tritato
  • 1 cucchiaino. timo secco
Istruzione
  1. Preriscaldare il forno a 200 gradi. Cut each block of tofu in half width-wise and then cut each half into 3 fette. In una ciotola poco profonda, combinare il tamari, polvere chile, aglio in polvere, cumino, coriander and black pepper. Place each slice of tofu into the marinade and turn to coat both sides. Place each slice on a paper-towel lined plate and pat dry.
  2. In una padella, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, circa 8 minuti totali. Depending on the size of your pan, you will need to cook the tofu in batches. Transfer to a plate or baking sheet and keep the tofu warm in the oven.
  3. In una piccola casseruola, melt the butter over medium-high heat and then whisk in the flour until combined. Cook for one minute to let the flour cook. Slowly whisk in the milk and let cook a few minutes until it thickens. Stir in the mustard and horseradish. Condire con sale, pepe e noce moscata. Cover and keep warm on low heat.
  4. Place the potatoes in a medium-sized saucepan, add a tablespoon of salt and then cover with cold water. Cover the pot and bring the water to a rapid boil. Uncover the pot and let the potatoes cook until fork-tender, circa 15 minuti. Drain the potatoes and return them to the pot. Mash them until smooth. Add a few spoons of the gravy and mix until the potatoes are creamy. Season with salt and pepper and keep warm, coperto, on the stove.
  5. Wipe out the skillet you cooked the tofu in and heat the olive oil over medium-high heat. Add the asparagus to the pan and top with the garlic. Saute the asparagus until crisp-tender, circa 8 minuti, tossing regularly with the garlic. Season with thyme, sale e pepe.
  6. On each plate, place a serving of mashed potatoes. Arrange 3 slices of tofu over the potatoes and top with gravy. Finally top the tofu with asparagus spears and serve.

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6 Le risposte alla Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy

  1. Debi Giugno 1, 2016 a 3:09 pm #

    What type of GF flour did you use?

    • Rhea Giugno 1, 2016 a 9:08 pm #

      I usually use Bob’s Red Mill All Purpose GF Flour or their Chickpea Flour.

  2. Barbara Maggio 17, 2015 a 6:48 pm #

    That was the best dinner I’ve had since I changed to a vegan diet. Molto facile da fare. I used instant potatoes for a hurry up meal. I baked the tofu rather than frying because I try to be a fat free vegan. 400 degree oven for about 20 minuti. Grazie. It was awesome! I’m planning on making it for visiting family this summer.

    • Rhea Maggio 18, 2015 a 2:59 pm #

      Yay, I’m so glad Barbara. Your wanting to make it for relatives is the best compliment. xoxo

  3. Cimmelli Maggio 15, 2015 a 6:24 pm #

    Rhea,
    You’re killing me here. My In box has the last few recipes you sent all stared. Now I dont know which one to start with. Ahhhh. Just kidding. I do believe you are the vegan Rachael Ray. I love reading your posts so I know I’d love watching you.

    • Rhea Maggio 18, 2015 a 2:58 pm #

      Scusate, I don’t mean to kill you…just tempt you. Aw, thanks for validating my fantasy 🙂 xoxo


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