Usually, 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, cumin and coriander, in the mix as well. The tofu came out perfectly.
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.
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.
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. Enjoy!
Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy
GF
For the Chile-Soy Tofu
2 blocks extra-firm tofu, pressed and drained
¼ cup gluten-free tamari
1 Tbs. chile powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. ground coriander
½ tsp. black pepper
Vegetable oil, for frying
For the Dijon Horseradish Gravy
2 Tbs. vegan butter
2 Tbs. gluten-free flour
2 cups non-dairy milk
1 Tbs. Dijon mustard
2 tsp. prepared horseradish
Kosher salt and black pepper to taste
A pinch of ground nutmeg
For the Mashed Potatoes and Asparagus
8 red or Yukon gold potatoes, halved
Kosher salt and black pepper
1 large bunch of asparagus, trimmed
Extra-virgin olive oil
3 cloves garlic, minced
1 tsp. dried thyme
Preheat the oven to 200 degrees. Cut each block of tofu in half width-wise and then cut each half into 3 slices. In a shallow bowl, combine the tamari, chile powder, garlic powder, cumin, 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 a skillet, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, about 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.
In a small saucepan, 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. Season with salt, pepper and nutmeg. 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, about 15 minutes. 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, covered, 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, about 8 minutes, tossing regularly with the garlic. Season with thyme, salt and pepper.
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.
The “V” Word: Say it. Eat it. Live it.
Print Chile-Soy Tofu with Sauteed Asparagus and Mashed Potatoes with Dijon Horseradish Gravy Author: Rhea Parsons Recipe type: Entree; Sides Ingredients- For the tofu
- 2 blocks extra-firm tofu, pressed and drained
- ¼ cup gluten-free tamari
- 1 Tbs. chile powder
- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- ½ tsp. black pepper
- Vegetable oil, for frying
- For the gravy
- 2 Tbs. vegan butter
- 2 Tbs. gluten-free flour
- 2 cups non-dairy milk
- 1 Tbs. Dijon mustard
- 2 tsp. prepared horseradish
- Kosher salt and black pepper to taste
- A pinch of ground nutmeg
- For the veggies
- 8 red or Yukon gold potatoes, halved
- Kosher salt and black pepper
- 1 large bunch of asparagus, trimmed
- Extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- Preheat the oven to 200 degrees. Cut each block of tofu in half width-wise and then cut each half into 3 slices. In a shallow bowl, combine the tamari, chile powder, garlic powder, cumin, 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 a skillet, heat the oil over medium-high heat and pan-fry the tofu slices until browned and caramelized on each side, about 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.
- In a small saucepan, 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. Season with salt, pepper and nutmeg. 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, about 15 minutes. 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, covered, 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, about 8 minutes, tossing regularly with the garlic. Season with thyme, salt and pepper.
- 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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