A luxurious sauce for tofu that will also work with seitan, mushrooms, as a pasta sauce and other dishes with a reimagination of traditional Irish side dish.
For the tofu
1 block of extra-firm, high quality tofu (approximately 1/2 lb)*
1/4 cup of olive oil
2T of tamari
2T of agave nectar
1T of lemon juice
1T of garlic, minced
1/4t of coarse sea salt
For the sauce
2T of cooking oil
1T of garlic, minced
2 cups of cauliflower florets
1 red pepper, roasted and chopped (about 1 cup)
1 cup of vegetable stock
1/2 cup of passata (tomato puree)
2T of nutritional yeast
2T of arrowroot powder whisked with 1/4 cup of water
Sea salt and black pepper to taste
For the colcannon
1 large red sweet potato (about 2 cups)
2T of cooking oil
1/4t – 1/2t coarse sea salt (to your taste)
2 cups of chopped kale
1t of white vinegar
1 scallions minced, leave about 2″ – 3″ of green for garnish
Make the tofu and roast the vegetables first. Make the sauce, and then the colcannon.
Slice the tofu length-wise into four pieces.
Press the tofu if you have a press or wrap in a clean kitchen towel and lay something heavy on your tofu (e.g., a cookie sheet and then something heavy to distribute the weight effectively for about 15 – 30 minutes or as directed by your press).
Whisk the marinade ingredients until well-combined.
Then with marinade and marinate covered for at least 30 minutes, turning at least once.**
When ready, remove the tofu from the marinade and preheat the oven to 450F.
Grill the tofu on a clean oven rack for 10 minutes or so each side (if you prefer not to grill directly on a rack, use an oiled cookie sheet).
Look for light grill marks and the tofu will lightly brown). Ovens vary; use the colour as a guide.
Spoon 2t of marinade onto each slice and cover consistently.
Repeat for the other side when you turn them.
Perforate the red sweet potato in a few place with a fork.
Lightly oil the potato and roast until fork tender (about 40 minutes).
Lightly oil the red pepper and roast until lightly charred (or use the standard stove top method if using a gas stove).
When done, remove the pepper from the oven.
Reduce the oven heat to 350F and turn the potato over.
Let the pepper stand 15 minutes to cool, and then peel, core, seed and chop.
Bring the cooking oil to heat on medium high.
Add the garlic and saute for 1 minute.
Add the cauliflower and red pepper and saute for 7-8 minutes.
Add the stock and deglaze the pan.
Cover and simmer on low for 10 minutes or until the cauliflower is soft but not mushy.
Add the passata and puree the cauliflower and red pepper until smooth.
Return to a low simmer.
Add the nutritional yeast.
When the tofu is ready, remove from the oven and add it to the sauce.
Cover and simmer/poach the tofu in the sauce for until ready to serve (about 45 minutes to an hour).
Once the sweet potato is fork tender, remove it from the oven and let stand to cool 15-20 minutes.
When cool, preheat the oven to 400F.
Peel and mash the potato.
Mixed with the kale, sea salt, scallions, vinegar and olive oil to thoroughly combine.
Add to two ramekins and bake for about 20 – 30 minutes until the potatoes are lightly browning.
Remove the ramekins from the oven and let cool about 5-10 minutes.
Remove the sauce and the tofu from head at the same time and let stand.
Remove the tofu.
Return the sauce to a light simmer.
Whisk the arrowroot and water.
Add the mixture to the sauce, continuously stirring until thickened.
Add the tofu to the plate.
Spoon sauce over thoroughly.
Garnish with scallions.
Carefully turn out the colcannon from the ramekins.
Season to taste and serve.
(1) You can marinate the tofu before grilling, but it simmers for a long time in a thick sauce. The quality of the tofu makes a big difference to how it tastes in a dish.
(2) The longer the tofu marinates, the more it will absorb the flavours of the marinade. 30 minutes is enough, but 1-2 hours is better.