Culinary Challenge Award-Winning Recipes Featuring: Extra Firm Tofu
NACUFS Pacific Region Regional Conference ‘Sun, Surf, Success’ February 20, 2007 - Long Beach, California
Pamela Renn Crute, Azusa Pacific University (Bronze) Daniel Sebastian Irvin, University of Oregon (Silver 3rd place) Jaime A Herrera, Washington State University (Bronze) Andrew John Mayne, Stanford University (Gold 1st place) Geraldine McCutcheon, University of California Santa Cruz (Bronze) Gilbert D. Ramos, University California Riverside (Bronze) Gianpaulo W. Ruiz, San Jose State University (Silver 2nd Place) Ida Dorothy Shen, Stanford University (Bronze) Recipes are listed in alphabetical order by contestant’s last name
Pamela Renn Crute, Azusa Pacific University: “Herbed Marinated Tofu” (Bronze)
Yield: 4 servings (5 oz protein, 3 oz starch, 4 oz vegetable, 1 oz red bell pepper sauce, and 1 ! g balsamic reduction.) Ingredients 20 ounces firm tofu, drained and cut ! cup sun dried tomatoes 1/3 cup black olives 2 large shallots 9 tablespoons chopped garlic 2 tablespoons salt 4 ounces olive oil 1 pinch white pepper 1 tsp lemon juice 1 large zucchini 1 large yellow squash 14 asparagus spears 2 medium Portobello mushrooms 2 ! cups balsamic vinegar ! cup fresh rosemary ! cup fresh thyme ! cup honey ! cup couscous 2 ! cups water 1/3 cup Parmesan cheese 1 cup fresh basil 1/3 cup small Italian parsley 1/3 cup manufacturing cream " cup chopped walnuts 1 teaspoon cracked black pepper 1 cup vegetable stock 8 basil leaves for garnish Method 1) Marinade ! cup balsamic vinegar ! cup chopped rosemary ! cup chopped thyme 1 chopped shallot 3 Tablespoons chopped garlic " cup olive oil 1 tbsp salt 1 tsp cracked black pepper
! cup honey Mix all ingredients together - set aside. 2) Vegetable Prep Cut and trim 20 oz firm, drained tofu to desired shape. Place in marinade. Cut 14 Asparagus on “bias” 3 inches from tip Cut 1 yellow and 1 zucchini squash “batonnet” cut Chop ! cup sun-dried tomatoes Chop 1 shallot 2 Tblsp chopped garlic Chop 1/3 cup black olives Chop 1/3-cup parsley ! tsp salt 1 tbsp olive oil 1 tsp lemon juice Slice 2 medium Portobello mushrooms Set aside. 3) Pesto - In a blender, combine: 1 cup basil 2 tsp chopped garlic ! cup olive oil 1/3 cup walnuts 1/8 tsp salt Pinch of white pepper Blend together and set aside. 4) Red Bell Pepper Sauce Roast and clean 2 red bell peppers Simmer in 1 cup vegetable stock with 2 Tblsp chopped garlic for 10 minutes. Blend together Add 1/3 cup manufacturing cream and blend Simmer for 10 minutes. Set aside and keep warm. Salt and pepper to taste. 5) Balsamic Vinegar Reduction Sauce Reduce 2 cups balsamic vinegar to 1/3 (syrup consistency) 6) Couscous Bring 1 ! cups couscous and 2 ! cups water to a boil Simmer 5-7 minutes Set aside to cool. 7) Garnish Fry 8 basil leaves and set aside. 8) Preparation: Tofu Remove tofu from marinade and set aside. In 3 tbsp of olive oil in hot skillet sear tofu, presentation side first Remove and set aside; keep warm Couscous Combine couscous and pesto; heat in a saucepan and set aside. Vegetables Sautee mushrooms - set aside and keep warm Heat saucepan on medium high with 1 tbsp oil Add garlic, shallot and sun dried tomatoes. Sautee until limp Add squash and asparagus Cook for 1 ! minutes Add remaining vegetables Cook for 1 minute more and add salt and pepper to taste. 9) Plate
Presentation - 1 oz Roasted Red Bell Pepper Sauce at 6 o'clock - 3 oz couscous at 10 o'clock - 4 oz vegetables at 2 o'clock - 5 oz tofu at 5 o'clock - 1 ! g balsamic reduction at 8 o'clock
2. Daniel Sebastian Irvin, University of Oregon: “Tofu Ravioli” (3rd place Silver)
Yield: 4 servings; 4.75oz ravioli, 1oz Spinach puree, 1oz tofu stuffed morels, .5oz pear brunoise, 1oz tofu macedoine, 1oz mushroom veloute & a streak of huckleberry glace. Ingredients Pasta Dough: 1c A.P. Flour 0.5 tsp Kosher Salt 2 ea Egg Yolks 2 Tbs Porcini oil 0.25 c Tap Water Tofu Ravioli Filling: 12 oz Firm Tofu 1.5 oz Dried Porcini Mushrooms 3.25 oz Fresh Marjoram 1 tsp Kosher Salt 0.5 tsp Black pepper 1 tsp Porcini oil Wild Mushroom Veloute: 1.5c Porcini mushroom soaking liquid 1c Morel mushroom soaking liquid 1 oz Dried porcini mushrooms 0.5 ea Lemon medium 1 tsp kosher salt 0.5 tsp Black pepper 2 tsp Truffle oil 1 Tbs Extra Virgin olive oil 0.5 c 2% Milk Spinach Puree: 1 tsp Extra Virgin olive oil 1.5 oz Shallots 7 oz Fresh Spinach leaves 1 oz Fresh watercress 1 tsp Kosher salt 0.5 tsp Black pepper 0.25 c Heavy cream 0.5 oz Fresh tarragon Tofu Stuffed Morels: 16 ea Dried morel mushrooms (medium size) 4 oz Firm tofu 0.5 tsp kosher salt 0.25 tsp Black pepper 1 tsp Truffle oil Tofu Macedoine: 4 oz Firm tofu 1 Tbs Hazelnut oil 0.5 tsp kosher salt 0.25 tsp Black pepper 2 tsp Fine ground roasted Hazelnuts Pear Brunoise: 2.5 oz Bartlett pear 0.5 ea Lemon medium Huckleberry Glace: 1c Red wine 1 Tbs Huckleberry Preserves
Method of Prep Pasta Dough: 1. Mix together egg yolks, water, oil, and salt in small bowl. 2. In a larger bowl add the flour; slowly pour in the egg mixture into the bowl with the flour while stirring with a fork. 3. When the dough starts to come together and balls up. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. 4. Wrap dough in plastic wrap and let stand at room temperature 20 min. Tofu Ravioli Filling: 1. Bring 2 cups of water to a boil, 2. Place dried porcini mushrooms into a " pan and pour boiling water over the mushrooms. Wrap the pan with plastic wrap and let set for 5 to 10 min to reconstitute the mushrooms. 3. When the mushroom are reconstituted, drain and squeeze the liquid out of the mushrooms, Save the mushroom liquid for the veloute. 4. Rough chop the mushrooms. In a hot sauté pan quickly cook the mushrooms until they are brown and give off a nutty smell. Place in a bowl to cool. 5. Pick the marjoram leaves of its stem and chiffonade 6. Drain tofu and pat dry 7. Place tofu in a large bowl, cream the tofu using a hand blender 8. In the large bowl with the creamed tofu add the sautéed mushrooms, chiffonade marjoram, salt, pepper and the porcini oil, mix well until incorporated Ravioli Assembly: 1. Divide the pasta dough in half and flatten with the palm of your hand. 2. Using a pasta machine, start to roll the pasta out into sheets, starting on the highest number and working you way down. 3. Dusting the pasta dough with flour to allow easy rolling 4. After the first few passes of the pasta dough through the pasta machine, fold the pasta sheets into itself and start from the beginning again. Feeding the pasta dough through the highest number on the pasta machine and working the way down through each level on the pasta machine, dusting the pasta dough with flour when need. This process laminates the pasta dough for a smooth even elastic pasta sheet 5. Roll the pasta sheets out to number 4 on the pasta machine for proper ravioli thickness. 6. Place pasta sheets out on a floured cutting board 7. Cut pasta sheets 7in length wise to get a rectangle piece of pasta sheet. 8. Place 3oz of the tofu ravioli filling into the center of each pasta sheet rectangle 9. With a small pastry brush, brush a tiny bit of egg yolk around the filling to act like glue to ceil the pasta together. 10. Fold the two short end of the pasta sheet over the filling, using your tubs to ceil the pasta together and to squeeze the air out to make it airtight. 11. Using a large round cutter cut the excess pasta dough off leaving about a ! in space from the outer edge to the filling making a half moon like figure. 12. Brush a tiny bit of egg yolk on both corners of the half moon like ravioli 13. Bring the egg yolk corners together while slightly pressing in the center of the flat side of the moon like figure to make a large tortellini ravioli flattening the bottom in order to sit straight. 14. Place in a floured pan prior to cooking 15. To cook, place into a well-salted boiling pot of water for 5 to 10 min or until the pasta is cooked and the center of the ravioli is to proper temp. 16. Remove with a slotted spoon and let drain 17. Soak towel in boiling water and lay over Raviolis to keep warm until needed for plate up. Wild Mushroom Veloute: 1. Place mushroom reconstituted liquid into a pan with dried mushroom and reduce liquid by half. 2. Pour mushroom stock into a " pan and blend with hand blender. 3. Strain with a fine mesh strainer back into a pan and bring back to temp 4. Add salt, pepper, lemon juice, truffle oil and milk. 5. Keep warm until service 6. Prier to plaiting, add olive oil and froth with hand blender 7. With a spoon sauce the ravioli with the foam of the veloute Spinach Puree: 1. Pick the stems off the watercress and tarragon, chiffonade the tarragon and reserve 2. Brunoise the shallot and reserve 3. In a hot sauté pan pour a olive oil in, sauté the shallots until translucent add the spinach and watercress, cook down until wilted. Remove from pan 4. Add heavy cream to sauté pan and reduce until thick, being careful not to burn 5. Using a towel squeeze excess liquid from the spinach 6. Finely chop spinach mix and return to pan with thickened heavy cream
7. 8.
Add salt, pepper and fresh chiffonade tarragon and mix well Keep warm until plate up
Tofu Stuffed Morels Mushrooms: 1. Bring 1 cups of water to a boil, 2. Place dried morel mushrooms into a " pan and pour boiling water over the mushrooms. Wrap the pan with plastic wrap and let set for 5 to 10 min to reconstitute the mushrooms. 3. When the mushroom are reconstituted, drain and squeeze the liquid out of the mushrooms, Save the mushroom liquid for the veloute. 4. Trim the stem part of the morel mushroom off and save the stem for the veloute 5. Cream tofu in a large bowl with hand blender 6. Add salt, pepper and truffle oil continue to blend with hand blender 7. Using a pastry bag with a small round pastry tip, fill the pastry bag half way full with the tofu mixture. 8. Pip the tofu mixture into each morel mushroom cap just enough to fill the entire cap 9. Place the stuffed mushrooms into a bowl until needed 10. Prier to plate up sauté the stuffed morel mushrooms in a sauté pan with 2oz of the wild mushroom veloute to bring up to temp 11. Keep warm until plated Tofu Macedoine: 1. Using the Tofu cutter, cut the tofu into cubes 2. Place the tofu in a bowl and toss with the hazelnut oil, salt and pepper 3. In a hot sauté pan sauté the tofu to a golden brown 4. Add the ground Hazelnut and mix well 5. Drain tofu on to a plate lined with paper towel 6. Keep warm until plate up Pear Brunoise: 1. Wash pear under cold water 2. Using a mandolin, thinly slice the pear into a 1/8in slice 3. With a sharp knife julienne the pear slices then brunoise 4. Place the pear into a bowl and mix in the lemon juice to keep the pear from browning 5. Reserve until plate up Huckleberry Glace: 1. In a hot sauté pan reduce the red wine to a glace 2. Add the huckleberry preserves and mix well 3. Strain the glace with a fine mesh strainer 4. Pour the glace into a squeeze bottle and reserve until plate up Plate Assembly: 1. Place 1oz of the spinach puree in the center right side of the plate 2. On top of the spinach puree place the Ravioli 3. Place 1oz of the tofu macedoine down a line on the left side of the plate 4. Place four of the stuffed morel mushrooms on top of the line of tofu macedoine 5. And on top of the tofu and morels place a .25oz of the pear brunoise in between each morel 6. Froth the mushroom voloute and spoon the foam on top of the ravioli and a little on each morel 7. Using the squeeze bottle, streak the bottom of the plate with the huckleberry glace. 8. Wipe the edges and any marks off the plate and serve
3. Jaime A. Herrera, Washington State University: “Marsala Tofu accompanied with Lemon Preserve Risotto, Sweet Peas and Roma Tomato Confit” (Bronze)
Yield 4 servings Marinated Tofu yields 12ea 1oz portions 12 ea 1oz tofu slices (extra firm) 2 cups Marsala wine 1) Cut Tofu in 1oz slices 2) Marinate for 30-40 min Herb crust yields enough for 12 slices of tofu " cup chopped parsley 2Tbls chopped fresh thyme " cup a/p flour
Salt and pepper 4oz grape seed oil (for frying) Mix well and coat each tofu with herb mix Pan Fry in grape seed oil until golden brown. Lemon Preserve yields 4ea lemons 4ea lemons 1/3 cup kosher salt ! cup fresh lemon juice 1) Slice lemons in "’s length wise leaving the last 1/3 of the lemon attached. 2) Spread lemon apart and pack with kosher salt. Place lemons in a narrow plastic or glass container and add the remaining salt and lemon juice. Note lemons must be submerged in lemon juice. 3) Cover and place in a cool (65F) and dark area for 3 weeks. 4) Discard the pulp and juice, rinse the rind pat dry and keep refrigerated until needed. Vegetable Stock yields 8 cups 1/3 # celery 1/3 # carrots 2/3/# onions 8 cups water Cut celery to a med dice, small chop carrots and onions Place in a 2 quart stockpot with water bring to a simmer for 30 min skim and strain. Tomato Confit yields 12ea !’s 6ea Roma Tomatoes 1ea sprig fresh thyme 1peice fresh peeled garlic ! bay leaf 1tsp whole peppercorns 1 cup grape seed oil Score an x on top of each tomato Bring a pot of water to a boil, place the tomatoes in the boiling water for 30 seconds then place tomatoes in an ice bath for 1-2 min. Remove the skin and core, slice in ! and place in a 1qt sauce pot with the remaining ingredients. Bring to a simmer for 40 min until tender. For service carefully remove tomato !‘s and save oil Lemon Risotto Yields 4 servings 2Tlbs (small dice) shallots 2tsp chopped garlic .5oz grape seed oil 1.5cups risotto 1.5Tbls lemon preserves (brunoise) 8 cups vegetable stock 1cup fresh sweet peas .5 cup shredded Parmesan cheese Salt and pepper to taste Heat 2 qt pan with grape seed oil and sauté garlic and shallots until soft Add risotto and coat well with oil. Add " of hot veg stock, and lemon preserve, stir well and cook over med heat. Once the stock is absorbed continue to add " of the veg stock at a time until all is absorbed Be sure to add the sweet peas with the last batch of stock. Finish with shredded parm and salt and pepper. Finished plate " batch of Lemon Risotto 3ea !’s tomato confit 3ea 1oz Herb Encrusted Tofu Slices Place Lemon Risotto in an entrée bowl Arrange the 3 tomato !’s Arrange the 3 Tofu Slices
4. Andrew John Mayne, Stanford University: “Tofu For You” ***GOLD MEDAL 1ST PLACE WINNER***
Yield: 40oz tofu, Starch 3oz, 3oz vegetables 2oz sauce Mash ! # peeled Yukon potato 1# peeled Jerusalem Artichokes 3 oz cream 2oz butter S&P Boil potatoes and artichokes separately until cooked Pass through mouli and stir in butter and cream and season to taste Put in bain marie to hold Ponzu Marinade /Sauce ! cup rice wine vinegar " cup soy " orange juices 1/8 Ginger 1/8 sweet chili sauce " bunch cilantro 2 table spoons corn flour Combine all ingredients except cornstarch. Bring to boil Tomato coulli 2 shallots 1 clove garlic 4 peeled seeded tomatoes Vegetarian stock Sauté shallots and garlic. Add 3 tomatoes and stock .reduce and blend. Set aside to warm Cut tomato into small squares for garnish ! Carrots ! celery ! red pepper Julienne vegetables Bring 5 cups rice oil to 350 1 packets firm tofu 3 table spoons tempura batter Slice into 8 rectangular portions and put in ponzu marinade. Allow to sit for 15 mins. , Remove and dry on towel Put in tempura batter and fry 1 firm packet tofu 4 oz goat cheese 4 oz fresh mozzeralla-4 thin slices 7 basil leaves 41/2 cup flour 2 eggs 2 cups panko " bunch parsley S&P Napa olive oil Cut tofu with cookie cutter And split in half –season Mix goat cheese and 3 basil leaves finely sliced Layer tofu mozzeralla, and goat cheese mix then tofu Dip in seasoned flour; Egg and panko parsley mix Fry until golden brown Fry the 4 remaining basil leaves Add Julienne vegetable to ponzu sauce. Thicken ponzu sauce with corn starch
To Assemble Put a spoonful of mash, basil tofu on top and couli around base garnish with fried basil and tomato and Napa olive oil Place tempura tofu batons as cross, sauce with ponzu and vegetables
5. Geraldine McCutcheon, University of California Santa Cruz: “Moroccan Tofu Skewers with Pistachio Cous Cous, Vegetable Tangine and Cucumber Salad” (Bronze)
Yield: 4 servings. Portion size 4 oz protein, 4 oz starch, 8 oz vegetable Moroccan Tofu Skewers Ingredients 1 tablespoon hot water ! teaspoon saffron threads Juice of one orange 2 tablespoons honey 1 teaspoon ground cumin 1 teaspoon paprika " teaspoon salt 1# firm tofu cut in # inch cubes ! cup red peppers cut in ! squares Olive oil to sauté. Couscous with Pistachios Ingredients " cup roasted/salted pistachios, coarse chopped 2 cup vegetable base 2 cup cous cous Salt to taste Cucumber Salad Ingredients 1 cup English cucumber, seeded and diced fine " cup red onion, fine dice ! cup plain yogurt 4 each basil leaves, chiffonade 4 each mint leaves, chiffonade Salt and pepper to taste Vegetable Tangine Ingredients !# Hubbard squash, (! small) peel and dice ! inch 1 stick cinnamon !# yellow onion, (! medium) julienne 1 tablespoon olive oil 1cup canned garbanzo beans, rinsed & drained ! raisins 2 cups canned diced tomatoes (drained) Pinch crushed red pepper flakes " teaspoon kosher salt Moroccan Tofu Skewers Combine hot water and saffron in small bowl or sealable plastic bag. Allow saffron to rest for 10 minutes. Add orange juice, honey, cumin, paprika and salt. Mix well. Add tofu cubes and marinate overnight. To assemble alternate marinated tofu cubes with fresh red pepper on skewers. Cous Cous with Pistachios Place chopped nut in dry pan and toast briefly. Heat stock in pan. Add cous cous and stir. Cover hold 10 minutes, fluff with fork for service. Cucumber/Yogurt Salad Combine all ingredients in small bowl, hold cold. (Below 40degrees) Vegetable Tangine
Place diced squash in pan with small quantity of water (1/2 cup) and stick cinnamon. Simmer to partially cook squash. Heat olive oil in pan, add julienne onions, cook until slightly caramelized. Add raisins, garbanzo beans, canned tomatoes and partially cooked squash with cinnamon stick. Season with pinch of crushed red pepper and kosher salt. Gently simmer 10-20 minutes. Remove cinnamon stick before serving. For service Press cous cous in timbale. Put in bottom of plate or bowl. Top with 1 cup vegetable tangine. Stand tofu skewers up on top of cous cous and tangine. Garnish with cucumber relish in lettuce cup, fresh mint and basil leaves and orange zest.
6. Gilbert D. Ramos, University of California Riverside: “Lombardian Tofu Tower with a Tomato and Asparagus Reduction Sauce” (Bronze)
Yield: 4 servings portion size protein 5 oz, 4oz starch, 4oz vegetable, 2 oz sauce 20 oz Tofu 1 ea. Red onions (chopped) 1lb ea. tomatoes (sliced) 1lb. Asparagus 1lbs. Baby spinach 1lb. Zucchini (battonet) ! lb. Celery (coarsely cut) for stock ! lbs. Carrots (coarsely cut) for stock 1lb carrots (julienne) 8oz. Fresh basil (chiffonade) 1 cup Olive oil 1/3 cup Heavy cream ! lbs Polenta 1 cup water 1lb all purpose flour " cup white cooking wine " cups of red wine 1 can tomato juice 2oz shallots Method Make marinade with shiraz red wine, oil, shallots garlic, salt, pepper and tomato juice Slice tofu block in half, using a ring cylinder carefully cut 4 shapes in each half block, set in marinade set aside over ice. Coarsely chop mirepoix, and in a saucepot add oil and sauté mirepoix, add garlic and sauté until vegetables soften. Add red wine reduce by half. Once reduced add tomato juice and reduce While sauce is reducing julienne carrots, and cut zucchini, and slice tomatoes set aside as well as asparagus In a small saucepot over medium heat with light oil cook shallots and add white wine reduce then add water. Once water boils add polenta cook polenta finish with grated parmesan cheese and heavy cream Sautee chopped asparagus until tender with butter, garlic, shallots, and cream, blend, and strain. Brown sliced tomatoes slightly and set aside Dust marinated tofu in seasoned flour and sear both ends of tofu then in a wire basket place tofu in red wine tomato reduction. While tofu is braising sauté vegetables in oil add salt, and pepper, then sauté baby spinach with garlic and shallots. fry basil for 2 seconds or until shiny and set on paper towel Once tofu is done after about 5 to 6 minutes of cooking pull out and reduce sauce until it has reached its desired consistency and strain through a fine china cap Assemble plate as follows Place 1 ring of tofu in the center of plate followed by tomato slice on top with another tofu ring and tomato followed by 1 more of each. Once tower is assembled set spinach as a frame to the tower and polenta off set to the right of tofu with vegetables leaning over polenta and ladle 1oz of each sauce around the plate and garnish with fried basil
7. Gianpaulo W. Ruiz, San Jose State University: “Stuffed Tofu with Shitake Mushrooms and Leeks served with Curry Spiced Taro Cake with Lemongrass, Chili Flakes and Vegetable Sake Sauce” (2nd place Silver)
Yield: 4 servings 16 oz. Tofu firm 2 oz. Shitake mushrooms 2 oz. Water chestnuts 2 oz. Leeks 2 oz. Garlic 28 oz. Vegetable oil 4 oz. Salt 4 oz. Black pepper 2 lbs. Taro root 1 oz. Curry powder ! cup Panko bread crumbs 4 oz. Coconut milk ! cup Flour 2 ea. Egg 12 oz. Dried taro leaves 10 oz. Coconut milk 1 ea. Jalapeno pepper 4 oz. Ginger 4 oz. Lotus root 4 oz. Red bell pepper 4 oz. Yellow bell pepper 4 oz. Orange bell pepper 8 oz. Carrots 2 oz. Shallots 6 oz. Lemongrass 1 oz. Chili flakes 16 oz. Vegetable broth 4 oz. Sake 2 oz. Cornstarch As needed Water Two Types of cuts Brunoise of peppers and Batonnet of carrots Method (Number Each Step) Cut the vegetables into classical cuts Sautee mushrooms, leeks, water chestnuts and garlic Cut the tofu in half and slice it by making a pocket Stuffed the tofu with the vegetables Seared the stuffed tofu with oil, salt and pepper Put to side for plating Boil the taro until tender and smash into a cake form Mix coconut milk, salt and pepper Dip the round molds into flour, egg and bread crumb mixture Heat the pan with oil and pan fry the cakes until golden brown Put to side for plating In a pan, sauté the garlic and ginger Adding the taro leaves, coconut milk and jalapeno pepper Reduced the milk to half with the taro leaves Seasoned with salt and pepper Put to side for plating Thinly slice the lotus root and fry it until crispy Put to side for garnish Sauté the vegetables with shallots and put to side for plating Reduced the vegetable stock to half with lemongrass and chili flakes Thicken it with a slurry and add the sake Seasoned with salt and pepper Transfer the sauce into squirt bottle Plate Assembly: Place the taro cake on the middle of the plate Place the stuffed tofu on top of the cake
Place the taro leaves with coconut milk on top of the tofu Place the lotus root chip on top of the taro leaves Place the vegetables on the side of the taro cake (right side) Place the sauce around the dish area and serve
8. Ida Dorothy Shen, Stanford University: “Tofu Mediterranean” (Bronze)
Yield: 4 oz protein, 4 oz starch, 4 oz vegetables .75 oz oils Ingredients Tofu: 1# Extra Firm Tofu, cut into 4 oz steaks 2 Large Shallots, minced 2 teaspoons Thyme, minced 1 teaspoon Herbs de Provence 3 tablespoons Extra Virgin Olive Oil 3 tablespoons Lemon Juice 1-tablespoon soy sauce 1 tsp Braggs Amino Acids 2 tablespoons Sherry Vinegar Pinch of sugar Warm Cannelli Bean and Potato Salad: 1 cup Yukon Gold Potato, brunoise 2/3 cup Cannelli Beans, soaked 1 large Bay Leaf 2 sprigs Thyme 2 cloves garlic 1 carrot, peeled, large dice 1 rib celery, large dice 1 quart water " cup Mint, chopped ! cup Italian Parsley, chopped " cup Red Onion, small dice 1 cup Cherry Tomatoes, halved 1 oz Extra Virgin Olive Oil 1 oz Lemon Oil 2 tablespoons Lemon Juice, 1 teaspoon Lemon Zest Fried Capers: 2 oz Capers, rinsed and drained 1 oz Olive Oil Tapenade Oil: 2 oz Kalamata Olive 1 oz Extra Virgin Olive oil 1 clove garlic ! teaspoon thyme, minced Sun Dried Tomato Oil: 2 oz Sun Dried Tomatoes 1 oz Oil from the tomatoes 1 oz Extra Virgin Olive Oil Parsley Oil: ! cup Parsley, packed 2 oz Extra Virgin Olive Oil Vegetables: 4 oz Green Beans, frenched 4 oz Red Peppers, julienne 2 oz Kalamata Olives, slivered 4 oz Red Onions, julienne 2 oz Sun Dried Tomatoes packed in oil, julienne
3 cloves garlic, minced 1 oz Olive Oil Pinch Crushed Red Pepper Salt and Pepper to taste Method: Combine the shallots, thyme, lemon juice, and sherry vinegar to make vinaigrette. Season to taste with salt and pepper Lay the tofu steaks in a shallow pan and pour the marinade over the tofu. Set aside. Steam the potatoes, remove and keep warm Place the soaked beans, carrot, and celery, bay leaf, and thyme and garlic cloves in a pot with the water. Bring to a boil, then turn down the heat and simmer 20 minutes. Meanwhile, prepare the oils and capers. Puree the olives with the oil and garlic, set aside; puree the sun dried tomatoes with the oils, set aside; puree the parsley with the oil, set aside. Heat the oil for the capers to high, add the capers and sauté them until the pop. Set them aside to drain and keep warm, When the beans are almost tender add salt to season. Cook 5 more minutes, then drain and combine with the potatoes, mint, parsley, tomatoes, olive oil, lemon oil, lemon juice and lemon zest. Season to taste. Prepare the vegetables by adding oil and garlic to a cold pan, bring up to medium high heat and add all the vegetables and sauté to crisp tender. Add the olives, sun dried tomatoes and crushed red peppers. Season well with salt and pepper to taste. Keep warm Add oil to the pan, bring to high heat. Remove the tofu from the marinade and reserve the vinaigrette. Cut the tofu steaks into squares, and sear in the oil until crisp on the edges and heated to 160 in the center. Remove from the heat and keep warm. Assembly: On a square plate, drizzle the parsley oil from the across the middle of the plate. Drizzle the tapenade oil from the middle of the triangle on the right side of the plate. Drizzle the sun dried tomato oil on the bottom half of the triangle on the plate. Place 4 oz of the bean and potato salad on the upper left side of the plate. Lay one square of tofu on top of the salad, top with 3 oz of the vegetables top with a second piece of tofu and add 1 more oz of the sautéed vegetables on top Garnish with fried capers on the top and let them fall naturally on the plate. Serve.