BAKED TOFU AND SWEET PEPPERS – GOAT
Old Bay spiced baked tofu cubes and a saute of sweet red, yellow and orange peppers with celery and sweet onion. Served over sourdough toast with WHITE WINE MUSHROOM GRAVY!
Serves about 6 – with leftover gravy for other uses
SWEET PEPPER SAUTE:
2 T. light sesame oil
2 stalks celery, sliced on the diagonal about 1/4 inch thick
1 lg. red, yellow and orange peppers, cored and sliced from top to bottom into 3/8 inch wide strips (3 lg. peppers total)
1 lg. sweet onion – cut off ends, cut in half from top to bottom, peel, then cut each half into 3/8 inch wide half rings
1 t. salt
fresh ground black pepper to taste
optional: sev. twists black Himalayan salt (kala namak – sulphuric)
In large skillet, over medium heat, melt oil. Add celery, peppers and onion plus salt and pepper. Stir well to coat with oil, then saute about 5 minutes, stirring once or twice.
Reduce heat to low and cook till tender, taking your time, so the pieces all arrive tender at the same time. Remove from heat.
- The slower they cook, the more flavorful they become. We’re not looking for charred surfaces here.
WHITE WINE MUSHROOM SAUCE: Makes about 6 cups
28 oz. bottle FORAGER brand Probiotic Cashewmilk Yogurt, plain, unsweetened (organic, dairy-free)
- Or, use any other animal-free plain, unsweetened yogurt that isn’t flavored with vanilla; add equal part water to the yogurt and whisk or process till smooth – 28 oz. (3-1/2 cups) is what you want – so 1-3/4 c. plain yogurt and 1-3/4 c. water (or less water depending on thickness of yogurt – you want the consistency of a yogurt beverage)
2 T. extra virgin olive oil
1/4 c. margarine
1/3 c. all-purpose unbleached flour
1 t. salt
2 t. garlic powder
2 t. onion powder
1 c. Pinot Grigio (white wine semi-sweet)
1 t. black Himalayan salt (sulphuric)
fresh grind black pepper to taste
2 c. diced sweet onion – placed in small processor and processed till it becomes like soft snow – mushy (called SNOWY ONION)
2, 6.5 oz. DR. WT. cans mushrooms stems and pieces including liquid from cans
fresh tarragon leaves, about a light handful
In large saucepan, over medium heat, melt oil with margarine.
Add flour and whisk immediately till dissolved into the oils (this is the roux). Keep whisking for about 3 minutes without leaving stove.
Add 1/2 cup wine and whisk till smooth.
Add another 1/2 cup wine and whisk till smooth again. Keep whisking for about 2 minutes.
Add salt, garlic and onion powders and stir to dissolve.
Add about 1/3rd of the yogurt liquid and stir till smooth.
Add another 3rd and do the same.
Add the last 3rd and do the same – whisk till smooth.
Add black Himalayan salt and black pepper, whisk.
Now, add SNOWY ONION, whisk well.
Reduce heat to low and cook till onion melts into sauce – about 20 minutes.
- The onion, when slow-cooked, will flavor the sauce as it becomes one with it. You’ll still see some bits, but upon tasting they should taste sweet and texture soft.
Now add the mushrooms including the liquid from cans. Stir well and cook for another 10 minutes.
Add about a light handful of fresh tarragon leaves, submerging them in the sauce.
Salt and pepper to taste and remove from heat.
- As the sauce sets, the tarragon will flavor the sauce. Then when you eat it and bite into a piece you’ll find the flavor a delight – instead of cooking the flavor into the sauce. Tarragon is mellow, but still a beautiful addition.
Set sauce aside.
Notes: The sauce will thicken more after refrigerated. If too thick for you, thin with a little salted water. Heating it will thin it out, so don’t add extra liquid till very hot. Adjust seasonings.
BAKED TOFU: Preheat oven to 300 degrees
2, 14 oz. containers water-packed extra firm tofu – rinse, pat dry, then wrap in cloth towels and place a brick or heavy object on top to press for about 1 hour – when ready, cut the blocks into 3/4 inch cubes
1 T. OLD BAY DRY RUB sifted to remove hard bits
1 t. salt
1 t. mild Hungarian paprika
2 t. onion powder
2 t. garlic powder
In large mixing bowl combine sifted OLD BAY RUB, salt, paprika, onion and garlic powders. Stir well to mix.
Place tofu cubes in bowl and flip the bowl with some wrist action till cubes are coated.
- If you flip too long, as I did, the coating won’t be as even, but that’s how we learn. Next time, when you see the cubes evenly coated, which doesn’t take long, stop flipping! Either way, they’ll taste great.
Place 2 cooling racks over two baking sheets. Lightly oil the racks using paper towel with a little oil drizzle on it.
Place tofu cubes away from each other on the racks. Bake in preheated 300 degree oven 20 minutes. The higher rack will cook sooner, so check to see how they’re doing. I went 10 minutes longer, since I was looking for a drier cube.
Remove from oven and cool at room temperature before removing from rack to storage container. Refrigerate till ready to reheat to use.
When ready to reheat to serve, do it in a skillet with a little oil on low heat, covered. It won’t take long. Or microwave it – also won’t take long.
Toast as many slices as you want to use. Lightly spread with dairy-free margarine.
ASSEMBLY per serving:
Place one slice toast on each plate.
Top with a little gravy, spreading it over the toast.
Top with Sweet Pepper Saute followed by several tofu cubes.
Spoon WHITE WINE MUSHROOM GRAVY over all.
Sprinkle with a little fresh grind black pepper and black Himalayan salt (if you have it – use judiciously).
Steve likes a drizzle of extra virgin olive oil over all.
That’s it. Eat and delight!