Hi dear friends!
Valentine’s is coming soon, and this amazingly delicious recipe was formed in my head, completely by chance and right on time. It is delicate, romantic, and classic. At first, I thought of creating a casual, simple, everyday recipe, of sauteed winter veg in a delicate buttery wine sauce. I did not think of Valentine’s at all. But something was missing in this dish to complete it. This creamy cauliflower puree has taken this dish to a different level. The combination here is an absolute winner.
This dish is an Eat at home at a restaurant level. As I had it, I realized that this is a very romantic meal, a meal that you want to cook for someone you love and care about. What beautiful about this dish is that it seems fancy, however, it’s actually very easy to cook. In fact, the prepping and cutting take longer than the actual cooking itself.
Tofu and winter vegetables. A dish that is rich in protein thanks to the Brussel sprouts, and tofu. You can definitely skip the tofu if you don’t want to add it. And it’ll still be satiating. Additionally, it is a gluten-free dish. I did not skip the flavor here, so for those who avoid oil and Vegan butter, you may have to sit this one out, or adjust the amount according to your preference.
For the white wine sauce,
I used Riesling white wine. You can use any white wine suitable for cooking. If you do not like wine, you can replace the amount with vegetable stock or mushroom stock with a drizzle of lemon or a bit of white wine vinegar.
In the last part of the recipe, in the notes, you will find tips for recommended ways of prepping your mise en place, and how I prefer to blanch the greens. The next day, it gets even tastier. If you made it, I’d be happy if you tell me how you did it, and who was the lucky valentine who got to enjoy this meal from you!
Tofu And Winter Veg
Equipment
- Saute pan
- Blender
Ingredients
Vegan Cauliflower Puree
- 1 Whole cauliflower (about 800 grams)
- ¼ Cup Grapeseed oil or other vegetable oil
- 2-3 Tbsp. Vegan butter
- ⅓ Tsp Nutmeg
- ½ Tsp Black pepper
- ½ Tsp Sea salt
Vegan White Wine Sauce
- 2 Tbsp. Garlic confit oil or olive oil
- 2 Shallots Finely chopped
- 1 Branch of thyme or rosemary
- 1 Cup White Wine
- 2 Tbsp. Vegan butter
- ½ Tsp Sea salt
Sauteed Veg
- 3 Tbsp. Olive oil
- 150 Gram Tofu Cubed
- 200 Gram Brussel sprouts Washed, cut to halves and cleaned from the stem, and lightly blanched
- 200 Gram Asparagus Peeled, cleaned from the stem, cut into sticks of about 3 cm, and lightly blanched
- 400 Gram Assorted mushrooms Whichever you want. I used shimeji, oyster, and small portobello. Portobello cut into quarters and shimeji and oyster are separated
- ½ Tsp Sea salt
- ½ Tsp Black pepper
Instructions
Vegan Cauliflower Puree
- Bring water to a boil in a pot and cook until softened for about 20 minutes.
- Strain and transfer cauliflower flowers to a blender with all the spices. Blend while pouring oil slowly until smooth.
- Taste, correct seasoning, add the butter and blend again until a creamy puree is obtained.
Vegan White Wine Sauce
- Heat oil in a pan, medium heat, and saute the chopped shallots until translusent. Add a little salt.
- Add the wine and thyme and stir.
- Add the butter, cook for about 2 minutes, taste and correct seasoning, salt, and pepper. Set aside.
Sauteed Veg
- Heat oil in a pan and sear the tofu and brussel sprout halves until golden. Add the mushrooms and continue to sauté.
- Add the asparagus and about half the amount of wine sauce and sauté until most of the liquid is reduced. Taste and add from the sauce as needed.
- Plate with Cauliflower puree at the bottom and the vegetables in wine sauce on top.
