6 April 2009
Parmesan Mash with Roasted Tomatoes and Sauteed Tofu
Posted by sharon under: Entrees (Main Courses) .
Easy elegance is the only way to describe this dish. Don’t be discouraged by the fact that you have to press the tofu before cooking with it. It’s an important and easy step that allows the tofu to absorb the other flavours in the dish and retain its shape. You can prepare the rest of the ingredients while you wait for the tofu to drain. For variety, you may replace the tofu with vegetarian sausages; just slice them into bite-size pieces.
Serves 6
Ingredients
14 ounces extra-firm tofu (1 cake), drained
8 Idaho or Russet potatoes, peeled and diced
1 tablespoon plus 1/2 teaspoon salt
8 ripe plum tomatoes, cored and halved lengthwise
1/2 cup extra virgin olive oil
1 clove garlic, thinly sliced
1 tablespoon dried parsley
1 tablespoon plus 1 1/2 teaspoons extra virgin olive oil
2 tablespoons dark brown sugar
1/4 cup balsamic vinegar
1 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
3/4 cup soy or regular low-fat milk
Fresh basil leaves for garnishing
To prepare the tofu:
Wrap the tofu cake in several layers of paper towels. Place tofu on a plate or cutting board. Carefully rest a flat heavy skillet or cutting board on top of the towel to press down on the tofu. Let it sit for at least 15 minutes. Change the paper towels and allow it to sit for a further 15 minutes. Start preparing the potatoes while you wait on the tofu.
To prepare the potatoes:
Place the potatoes and 1 tablespoon of the salt in a large saucepan and cover with water. Bring to a boil and cook partially covered for about 20 minutes or until potatoes are soft. Drain. Set aside.
To prepare the tomatoes:
Position rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Light grease a shallow roasting pan with olive oil. In a small bowl, whisk together the 1/2 cup of olive oil, garlic, parsley and remaining 1/2 teaspoon of salt. Toss the oil mixture with the tomatoes in a large bowl. Place the tomatoes, cut side up, on the pan and roast in the oven for 20 minutes or until the tomatoes have released their juices and are tender. Gently transfer the tomatoes to a large serving bowl and pour all the remaining oil and garlic bits over them. Set aside.
To assemble the dish:
With the longest side closest to you, slice the tofu cake into 8 equal strips. Slice each strip in half vertically (from the shortest to the shortest end). Slice these strips into a total of 8 cubes. When you are done you should have 64 cubes of tofu.
In a large nonstick skillet over medium-high heat, saute the tofu in the remaining 1 tablespoon plus 1 1/2 teaspoons of olive oil until lightly browned, about 10 minutes, turning them with a spatula once or twice during cooking to brown evenly (most, but not all of the cubes will be browned–this is okay). Add the tofu to the tomatoes.
In a small saucepan over medium heat, dissolve the sugar in the balsamic vinegar. Bring to a boil and cook for about 1 minute or until syrup is just starting to thicken; do not cook for longer or the syrup will become too thick. Pour the hot syrup over the tofu mixture and toss gently, making sure to coat all of the tofu.
Add the cheese, butter and milk to the potatoes and with a hand masher, smash the potatoes until all the ingredients have been incorporated and the potatoes are creamy. Reheat just before serving and adjust the seasonings to taste.
Serve mash topped with the tomatoes and tofu. Spoon over some of the balsamic and oil and sprinkle with additional salt, ground black pepper and grated cheese. Garnish with a basil leaf. Serve immediately.
CHEF TIP:
To ensure creamy, fluffy potatoes every time, always use a hand masher. Using a handheld beater causes the potatoes to release too much starch, resulting in a gummy consistency.
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