Tofu And Winter Veg
Sauteed tofu, Brussel sprouts, and mushrooms with white wine sauce on a cauliflower puree, vegan.
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.
Notes
Blanching the green vegetables - I do a very quick blanching. This is to keep the greens still crispy and most of their nutritional values. To do this, I boil water in an electric kettle, pour the water into the bowl with the greens in it, soak for about 2 minutes, and immediately rinse with very cold water or ice water to stop the cooking. Then I transfer to a sieve to drain the water before searing.
The white wine sauce should come out with a strong flavor as it is going to cover the vegetables. So when you taste it, don't worry if it is too sour just check if needs seasoning.
The amount of oil and butter in cauliflower puree is of course optional, you can put less, but to get a creamier and smoother texture, add as much as needed. A vegetable oil would work here or also half olive oil and half vegetable oil. Not recommended to use only olive oil as it is overpowering.