So I have been missing in action for quite some time now. I would like to say that I have been busy, but the truth is I have just been quite lazy (both in the kitchen and in life). However, i was inspired by the farmer's market bounty and decided to make a nice dish. The tofu takes on a similar texture and flavor to that of a cordon bleu without the cruelty or environmental destruction. The succotash is reminiscent of a light summer chili and the sauce offers up a rich creamy contrast to the smoky tofu and crunchy-spicy succotash.
Garlic Scape Stuffed Tofu, Wheat Berry Succotash, Purple Cauliflower Puree
Garlic Scape Stuffed Tofu
1 block tofu, pressed and sliced into 6 slabs
4 Tbsp tamari
3 Tsp liquid smoke
1/2 shredded cashew cheese
3 garlic scapes finely sliced
Brown both sides of the tofu slices in a bit of olive oil. Splash with tamari and liquid smoke just before transferring to a tray to cool. Season with balck pepper and let cool.
Get the same pan and saute the garlic scapes in oil over low heat. Once just brown remove from pan and mix with cashew cheese. Slice a pocket in the tofu and stuff with the cheese mixture then bake at 350 for about 15 mins.
Wheat Berry Succotash
1 cup wheat berries
2 cloves garlic
1 med onion, diced
1 zuchinni, diced
3 carrots, diced
1 handful cauliflower florets
1 cup of chickpeas,
1 Tbsp ancho chili powder
1 Tbsp cumin
4 Tbsp of sunflower seeds
salt and pepper to taste
Boil wheat berries, garlic and a pinch of salt in 4 cups of water until cooked.
Saute onions, carrots and zuchinni for about 5 minutes in some oil. Add chili powder, chickpeas, cumin, salt and pepper. Cook for another 5 minutes. Add sunflower seeds and cooked wheat berries. Mash up the garlic and mix that in too.
Purple Cauliflower Puree
1 head purple cauliflower, steamed until well cooked
2 cloves garlic, steamed or boiled with cauliflower
1/2 cup almond milk
1 tbsp light miso
Puree all ingredients in blender until well pureed. Serve over tofu and succotash.