Blue Plate Special #37: Cornmeal Crusted Tofu with Roasted Garlic & Shallot Gravy with Potato-Broccoli Mash Up

This is one of my all time favorite meals. I usually make the gravy ahead of time so the meal comes together really quickly. And, there is usually leftover Broccoli Potato Mash, so I make potato cakes. (Bonus recipe below!)

Cornmeal Crusted Tofu
1 box extra firm tofu
Rice milk
Sunflower oil

Press the tofu. Cut it into 8 triangles. Make a breading station with the following set up:
1.  rice milk
2.  cornmeal
3.  plate for breaded tofu

Dunk the tofu into the rice milk and then coat with cornmeal. Heat oil in non-stick skillet and cook until crispy and golden brown on both sides.

Roasted Garlic & Shallot Gravy (adapted from The Complete Idiot’s Guide to Vegan Cooking)
6 garlic cloves
2 shallots
1 tablespoon olive oil
2 tbsps chickpea flour
1 cup water
1 tbsp nutritional yeast (nooch)
1/4 teaspoon dried thyme
S and P

Preheat the oven to 350. Take the paper off of the shallots and garlic. Place them in piece of tin foil and drizzle with olive oil. Wrap the foil into a package and roast for 30 minutes.

Toast flour in a skillet for 2 minutes. Place in food processor with garlic and shallots. Add water, nooch, thyme, salt and pepper. Process until smooth. Heat over medium stirring until thick.

Potato-Broccoil Mash Up
3 yukon gold potatoes
1 small head of broccoli (or 1 cup of frozen CSA broccoli!)
1/4 cup Vegan Cheese Sauce Mix (Dry)
1/2 cup soy milk
2 tablespoons Earth Balance

Peel and chop up the potatoes and boil. Add the broccoli for the last few minutes. Drain. Using the potato pot, combine cheese sauce mix with soy milk. When it is thick add the potatoes and broccoli back in. Add Earth Balance and mash it up.

Pile the mash and tofu on the plate. Smother in gravy and enjoy!

Potato Cakes

Using an ice cream scooper to scoop up leftovers, form little cakes. Heat up sunflower oil in a non-stick skillet and fry on each side until golden. Eat immediately and enjoy!

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