Crusted Tofu Roast Dinner with Crispy Leeks, Mashed Potatoes, Vegetables, and Onion Gravy
Ingredients
For the Crusted Tofu:
1 extra firm block tofu (more if desired)
1-2 TBS vegan mayo
1 TBS chopped fresh thyme and rosemary
6 inches leek, sliced into thin rounds
For the Vegetables:
Carrots, cut into chunks
Red onion, wedged
Celery, cubed
Courgette/zucchini, cut at an angle
1 bunch kale, washed and picked
For the Mashed Potatoes:
10 large potatoes
4 TBS sage and onion nutritional yeast blend
Vegan butter
Salt & pepper to taste
Plain nutritional yeast (nooch), to taste
Oat milk (optional, for thinning)
For the Gravy:
1 large onion, grated
2 cloves garlic, grated
½ stick vegan butter
3 TBS white flour
5-6 cups vegetable stock, HOT
1 TBS fresh chopped thyme and rosemary (or sage)
Cap full, Browning sauce (e.g., Kitchen Bouquet) for color
Vegetable bouillon cubes
Instructions
- Prepare the Mashed Potatoes: Wash, chunk, and boil the potatoes until a knife passes through them easily. Drain, reserving a little of the cooking water to keep them loose.
- Mash the potatoes with vegan butter (amount to taste), 4 TBS sage and onion nutritional yeast blend, plain nutritional yeast to taste, and salt and pepper to taste. Add oat milk if needed to reach desired consistency. Keep warm or reheat later.
- Prepare the Vegetables: Cut carrots into chunks, red onion into wedges (leaving root intact), celery into cubes, and zucchini/courgette at an angle. Remove kale from stems and cut into bite-sized pieces.
- Par-cook the carrots and celery: Take some of the boiling potato water and add it to the carrots and celery to blanch them. Save this liquid after, as it will be used for the sauce.
- Sauté the Tofu and Vegetables: Press the tofu to remove excess water, then cut in half. Heat oil in a large pan (preferably 12-inch). Season the pan with salt.
- Sear the tofu on medium-high heat until browned on both sides. Remove from pan and set aside.
- Sauté the zucchini/courgette until edges are cooked, pressing down to ensure even cooking. Remove from pan and set aside.
- Sauté the onion wedges until slightly browned. Remove from pan and set aside.
- Sauté the carrots and celery until slightly softened. Add a little water to the pan and steam them until tender.
- Sauté the kale with a little oil until wilted.
- Prepare the Crusted Tofu Topping: Finely slice leeks. Chop fresh thyme and rosemary. Mix 1 tablespoon vegan mayonnaise with the herbs, leeks, a pinch of minced garlic, a little olive oil, black pepper, and a little mustard.
- Assemble and Bake: Place mashed potatoes in a baking dish. Arrange the sautéed vegetables on top of the mashed potatoes.
- Spread the leek and herb mixture on top of the tofu.
- Cover the dish with foil and bake at 200°C (400°F) for 20-25 minutes to heat through. Remove the foil and bake for another 10-15 minutes, or until the vegetables are as crispy as desired. Reduce the oven temperature to 185°C (350°F) while making the gravy.
- Prepare the Onion Gravy: Grate a large onion and two cloves of garlic. In a saucepan, melt ½ stick vegan butter over medium-low heat.
- Add the grated onion and cook until softened and lightly browned, sweating out all the moisture.
- Add the grated garlic and cook briefly.
- Sprinkle in 3 tablespoons of white flour and stir to combine.
- Gradually add 5-6 cups of hot vegetable stock (or the reserved potato/vegetable water mixed with vegetable bouillon cubes), one ladle at a time, stirring constantly to avoid clumps. Use a whisk to ensure smoothness.
- Add 1 tablespoon of fresh chopped thyme and rosemary (or sage).
- Bring the gravy to a slow boil, then reduce heat to low and simmer to cook out the flour taste.
- Add a capful of browning sauce for color.
- If the gravy thickens too much, add a little more liquid. Season with black pepper and salt to taste.
- Serve: Slice the crusted tofu and serve over the mashed potatoes and vegetables. Drizzle generously with the onion gravy. Add some kale. Enjoy!
Video Description
Here is how to make a super tasty meal step by step. It's all about having fun, using simple ingredients that have stood the test of time, that's healthy and delicious. Satisfyingly free from animals to boot.
We hope you have a great Christmas, Holiday, Sunday roast style meal this and every week. This basic alternative solution tastes amazing is filling, and totally adaptable to whatever flavors you like to add or try. Master the techniques and be the boss in your own kitchen.
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BASIC BEDROCK ROAST DINNER
CRUSTED TOFU with CRISPY LEEK & HERBS, Mashed, Veg and Onion Gravy
Tofu:
1 extra firm block (I would do more)
1 -2 TBS vegan mayo
1 TBS chopped fresh thyme and rosemary
6 inched of a LEEK, sliced into thin rounds
Veg:
Carrots, cut into chunks
Red Onion, wedged
Celery, cubed
Courgette/zucchini, cut at an angle
1 Bunch Kale, washed and picked
Mashed
10 large Potatoes
4 TBS sage and Onion Nutritional yeast blend
Vegan butter
Recipe here: https://youtu.be/VQapj_lE5JQ?si=zSK-6DgHd8Oa12GW
Salt & Pepper
Plain Nooch, to taste
Gravy
1 large onion, grated
2 cloves garlic, grated
1/2 stick vegan butter
3 TBS white flour
5-6 cups veg stock, HOT
1 TBS fresh chopped thyme and rosemary (sage is nice too)
Cap full, Browning sauce for color