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

chile soy tofu gravy (18)

וסואַללי, 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, קומין און קאָריאַנדער, 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. האַנאָע האָבן!

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

גף

chile soy tofu gravy (20)

For the Chile-Soy Tofu­­­­­­­­­­­­­­­

2 blocks extra-firm tofu, געדריקט און ויסגעשעפּט

¼ cup gluten-free tamari

1 Tbs. טשילע פּודער

2 tsp. קנאָבל פּודער

2 tsp. ערד קומין

2 tsp. ערד קאָריאַנדער

½ צפּ. שוואַרץ פעפער

גרינס ייל, פֿאַר פריינג

For the Dijon Horseradish Gravy­­­­­­­­­­­

2 Tbs. וועגאַן פּוטער

2 Tbs. גלוטען פֿרייַ מעל

2 טעפּלעך ניט-מילכיק מילך

1 Tbs. דידזשאָן זענעפט

2 tsp. צוגעגרייט כריין

קאָשער זאַלץ און שוואַרץ פעפער צו טעם

א קניפּ פון ערד מושקאַט

For the Mashed Potatoes and Asparagus­­­­

8 red or Yukon gold potatoes, כאַווד

קאָשער זאַלץ און שוואַרץ פעפער

1 large bunch of asparagus, trimmed

Extra-virgin olive oil

3 קלאָוועס קנאָבל, מינסט

1 tsp. דאַר טיים

פּרעהעאַט די ויוון צו 200 דיגריז. Cut each block of tofu in half width-wise and then cut each half into 3 סלייסיז. אין אַ פּליטקע שיסל, פאַרבינדן די טאַמאַרי, טשילע פּודער, קנאָבל פּודער, קומין, 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.

אין אַ סקילאַט, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, וועגן 8 minutes total. 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.

אין אַ קליין פאַן, 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. צייַט מיט זאַלץ, פעפער און מושקאַט. 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, וועגן 15 מינוט. 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, באדעקט, 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, וועגן 8 מינוט, tossing regularly with the garlic. Season with thyme, זאַלץ און פעפער.

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)

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy
מעכאַבער: 
רעצעפּט טיפּ: אַנטריי; זייטן
 
ינגרידיאַנץ
  • פֿאַר די טאָפו
  • 2 blocks extra-firm tofu, געדריקט און ויסגעשעפּט
  • ¼ cup gluten-free tamari
  • 1 Tbs. טשילע פּודער
  • 2 tsp. קנאָבל פּודער
  • 2 tsp. ערד קומין
  • 2 tsp. ערד קאָריאַנדער
  • ½ צפּ. שוואַרץ פעפער
  • גרינס ייל, פֿאַר פריינג
  • For the gravy
  • 2 Tbs. וועגאַן פּוטער
  • 2 Tbs. גלוטען פֿרייַ מעל
  • 2 טעפּלעך ניט-מילכיק מילך
  • 1 Tbs. דידזשאָן זענעפט
  • 2 tsp. צוגעגרייט כריין
  • קאָשער זאַלץ און שוואַרץ פעפער צו טעם
  • א קניפּ פון ערד מושקאַט
  • For the veggies
  • 8 red or Yukon gold potatoes, כאַווד
  • קאָשער זאַלץ און שוואַרץ פעפער
  • 1 large bunch of asparagus, trimmed
  • Extra-virgin olive oil
  • 3 קלאָוועס קנאָבל, מינסט
  • 1 tsp. דאַר טיים
ינסטראַקשאַנז
  1. פּרעהעאַט די ויוון צו 200 דיגריז. Cut each block of tofu in half width-wise and then cut each half into 3 סלייסיז. אין אַ פּליטקע שיסל, פאַרבינדן די טאַמאַרי, טשילע פּודער, קנאָבל פּודער, קומין, 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. אין אַ סקילאַט, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, וועגן 8 minutes total. 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. אין אַ קליין פאַן, 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. צייַט מיט זאַלץ, פעפער און מושקאַט. 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, וועגן 15 מינוט. 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, באדעקט, 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, וועגן 8 מינוט, tossing regularly with the garlic. Season with thyme, זאַלץ און פעפער.
  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.

(באזוכט 497 מאל, 1 וויסיץ הייַנט)

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

  1. Debi יוני 1, 2016 בייַ 3:09 PM #

    What type of GF flour did you use?

    • ריאַ יוני 1, 2016 בייַ 9:08 PM #

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

  2. באַרבאַראַ מייַ 17, 2015 בייַ 6:48 PM #

    That was the best dinner I’ve had since I changed to a vegan diet. Very easy to make. 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 מינוט. אַ דאַנק. It was awesome! I’m planning on making it for visiting family this summer.

    • ריאַ מייַ 18, 2015 בייַ 2:59 PM #

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

  3. Cimmelli מייַ 15, 2015 בייַ 6:24 PM #

    ריאַ,
    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.

    • ריאַ מייַ 18, 2015 בייַ 2:58 PM #

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


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