Beautiful, eh?
Tofu WITH ROOT VEGETABLE MASH
I changed this recipe from its original form as "Turkey with Root Vegetable Mash" because of my preferences...we'll see how the changes turn out!!
Serves 12
This elegant tofu dish is excellent with a quick chutney of chopped raw cranberries, dates and navel orange segments.
Ingredients
1 package tofu
3 cups low-sodium vegetable broth or water --used water, I'm cheap!
3 leeks (about 1 1/2 pounds), split, rinsed, sliced 1/2-inch thick and rinsed again --just used one big one
2 turnips, cut into 3/4-inch cubes --used 3 smallish beets and just one turnip
1 small bunch mixed herbs, tied together with kitchen twine
2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 large celery root, peeled and cut into 1 1/2-inch chunks --skipped
1 cup unsweetened almond milk
3 cups low-sodium vegetable broth or water --used water, I'm cheap!
3 leeks (about 1 1/2 pounds), split, rinsed, sliced 1/2-inch thick and rinsed again --just used one big one
2 turnips, cut into 3/4-inch cubes --used 3 smallish beets and just one turnip
1 small bunch mixed herbs, tied together with kitchen twine
2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 large celery root, peeled and cut into 1 1/2-inch chunks --skipped
1 cup unsweetened almond milk
Method
Place tofu in a large pot and add broth, leeks, turnips and herbs. Bring to a boil, lower heat, and simmer, covered, until tofu is cooked through and vegetables are tender, 35 to 40 minutes (probably less time with tofu rather than turkey).
Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes. Drain, combine in one pot and add almond milk. Mash with a potato masher or large fork until smooth.
Remove tofu from broth and set on a platter. Discard herbs. With a slotted spoon, spoon leeks and turnips around tofu and keep warm. Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around tofu. Reheat vegetable mash. Serve and enjoy!
Meanwhile, boil potatoes and celery root in separate pots covered by a few inches of cold water until very tender, about 15 minutes. Drain, combine in one pot and add almond milk. Mash with a potato masher or large fork until smooth.
Remove tofu from broth and set on a platter. Discard herbs. With a slotted spoon, spoon leeks and turnips around tofu and keep warm. Return pot with broth to medium-high heat and boil until the liquid is reduced to about 3/4 cup; pour over and around tofu. Reheat vegetable mash. Serve and enjoy!
Nutrition
Per serving (about 11 oz/306g): 220 calories (10 from fat), 1.5g total fat, 0g saturated fat, 65mg cholesterol, 140mg sodium, 23g total carbohydrate (3g dietary fiber, 3g sugar), 26g protein
I just roasted the tofu with a little olive oil and salt and pepper. I don't know how boiled tofu would be, doesn't sound too tasty!
I put the potatoes in the food processor to mash them. I read on a different blog that doing this makes them as dense as wall paper glue, but I liked the gooieness and thought they tasted pretty good. Of course, this wouldn't be my number one choice for mashing potatoes, but it was easier than doing it with a fork or something (no masher at this house...yet!).
See how creamy? I even added about a 1/2 container of tofu, and a little soy milk, into the food processor with the potatoes so they were super creamy.
When I was shopping, I was trying to stay on budget and some of the vegetables were either not available or were expensive, so I ended up getting some beets (I LOVE BEETS!) to roast with the leek and turnip. It turned out beautifully purplish/redish and green! Christmasy!!
What a yummy meal!!
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