Tofu Rockefeller with Roasted Potatoes and Carrots
Ingredients
- 1 block extra firm tofu (in water)
- Vegan cream cheese
- 250g baby spinach
- Vegan pork seasoning blend (sage, onion, thyme)
- 2 cloves garlic
- 1 lemon, zested and juiced
- 6-8 large red potatoes, cut into large cubes
- 3 medium carrots, cut into 1-inch cubes
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed
- Panko breadcrumbs
- 1 corette zucchini
Instructions
Prepare Potatoes and Carrots:
- Scrub the red potatoes and cut them into large cubes, leaving the skin on.
- Scrub the carrots, leaving the skin on, and cut them into 1-inch cubes.
- Add both the potatoes and carrots to a pot of water on low heat.
- Boil until softened, then drain and set aside. (Keep warm)
Prepare Tofu:
- Drain the tofu and press out any excess water.
- Slice the tofu block in half to create two large portions.
Sear the Tofu and Zucchini:
- Heat a large cast iron pan with a little neutral oil.
- Add the corette zucchini cut in half and then half again, looking to get some color on them.
- Sear the tofu on both sides until golden brown.
- Sprinkle the tofu with the vegan pork seasoning (sage, onion, thyme).
- Remove corette zucchini once they start getting color and place on a pan.
- Place seared tofu and corette zucchini on the same pan.
Cook Spinach:
- In the same pan, add a bit more oil and sauté the baby spinach until wilted.
- Drain any excess liquid from the spinach.
- Set aside to cool and squeeze out extra water.
Prepare the Garlic-Lemon Mixture:
- Finely mince the garlic cloves and zest the lemon.
- Mash the garlic and lemon zest together into a paste.
- Add the lemon juice to the paste.
Make the Spinach-Cream Cheese Mixture:
- In a bowl, mix the wilted spinach, garlic-lemon paste, and vegan cream cheese together.
- Season with black pepper to taste.
Assemble the Tofu Rockefeller:
- Spread the spinach-cream cheese mixture evenly over the top of each tofu slice.
Prepare Panko Topping:
- In a separate bowl, combine the panko breadcrumbs, black pepper, a pinch of salt, and a drizzle of olive oil.
- Mix well.
Add Panko Topping to Tofu:
- Sprinkle the panko mixture over the tofu and spinach.
Season Potatoes and Carrots:
- Toss the boiled potatoes and carrots with olive oil, salt, black pepper, and a bit of the vegan pork seasoning.
Roast and Serve:
- Preheat the oven to 200°C (400°F).
- Place the tofu, zucchini, potatoes and carrots on a baking tray.
- Roast everything in the oven until the panko on the tofu is golden brown and the vegetables are crispy, about 15-20 minutes.
- Serve the tofu with the roasted potatoes, carrots and zucchini for a hearty, plant-based meal.
Video Description
The easiest way to master this classic is to just do it.
I’ve seen firsthand how simple changes in the kitchen can spark massive change. Join me today as I share one of my favorite plant-based techniques that you can easily recreate at home or in a restaurant. My take on the classic Rockerfella'. Let’s dive in!
I wanted to share a bit of the experience I have in this one for people asking. I am now freelancing and working on sharing what I know with you here.
https://dereksarno.com/
Tofu Rockefeller with Potatoes and Carrots
Ingredients:
1 block extra firm tofu (in water)
Vegan cream cheese
250g baby spinach
Vegan pork seasoning blend (sage, onion, thyme)
2 cloves garlic
1 lemon, zested and juiced
6-8 large red potatoes, cut into large cubes
3 medium carrots, cut into 1-inch cubes
Salt and black pepper, to taste
Olive oil (as needed)
Panko breadcrumbs
Instructions:
Prepare Potatoes and Carrots:
Scrub the red potatoes and cut them into large cubes, leaving the skin on.
Scrub the carrots, leaving the skin on, and cut them into 1-inch cubes.
Add both the potatoes and carrots to a pot of water on low heat. Boil until softened, then drain and set aside.
Prepare Tofu:
Drain the tofu and press out any excess water.
Slice the tofu block in half to create two large portions.
Heat a large cast iron pan and add a little oil. Sear the tofu on both sides until golden brown.
Sprinkle the tofu with the vegan pork seasoning (sage, onion, thyme).
Cook Spinach:
In the same pan, add a bit more oil and sauté the baby spinach until wilted.
Drain any excess liquid from the spinach and set aside.
Prepare the Garlic-Lemon Mixture:
Finely mince the garlic cloves and zest the lemon.
Mash the garlic and lemon zest together into a paste.
Add the lemon juice to the paste.
Make the Spinach-Cream Cheese Mixture:
In a bowl, mix the wilted spinach, garlic-lemon paste, and vegan cream cheese together. Season with black pepper to taste.
Spread the mixture evenly over the top of each tofu slice.
Panko Topping:
In a separate bowl, combine the panko breadcrumbs, black pepper, a pinch of salt, and a drizzle of olive oil. Mix well.
Sprinkle the panko mixture over the tofu and spinach.
Roast and Serve:
Preheat the oven to 200°C (400°F).
Place the tofu and vegetables on a baking tray.
Toss the boiled potatoes and carrots with olive oil, salt, black pepper, and a bit of the vegan pork seasoning.
Roast everything in the oven until the panko on the tofu is golden brown and the vegetables are crispy, about 15-20 minutes.
Serve the tofu with the roasted potatoes and carrots for a hearty, plant-based meal.