Spice Encrusted Tofu with Vegan Beurre Blanc
- 2 Bricks Extra Firm Tofu, 365 Brand
- 2 teaspoons ground Cumin
- 2 teaspoons ground Coriander
- 1 teaspoon ground Cinnamon
- 2 teaspoons Kosher Salt
- 2 tablespoons Olive Oil
- ½ cup dry White Wine
- 2 medium Shallots
- 2 teaspoons whole White Peppercorns, lightly crushed
- 3 whole Blood Oranges, juiced
- 8 tablespoons Earth Balance
- 3 tablespoons fresh Parsley, finely chopped
- 4-6 cups Arugula
- TofuXpress Unit
- TofuXpress Cutter
- Fine Strainer
- 1 Large Fry Pan
- 1 Medium Skillet
- Press Tofu in TofuXpress, for 3 hours, or overnight. If you do not have two TofuXpress units, you will need to plan ahead and press 1 brick overnight. Slice each pressed Tofu brick lengthwise. One Tofu brick at a time, return both halves to TofuXpress unit. Using TofuXpress Cutter, cut 24 evenly sliced cubes per brick of Tofu, yielding 48 even slices.
- Place Cumin, Coriander, Cinnamon, and Salt into a plastic bag, or spread over a plate. Evenly coat each piece of Tofu with spices. Set aside. This can be done a day ahead.
- In a large Fry Pan, add Olive Oil and heat till hot. Add Tofu slices and fry till browned, flipping to brown both sides of each slice.
- Place Earth Balance into fry pan. Heat to medium heat to melt. Add Wine, Shallots and Peppercorns. Cook Shallots till soft and opaque. Remove pan from heat and using a strainer, remove all Peppercorns and Shallots and discard.
- Return liquid to fry pan, and slowly add Orange Juice, while whisking to blend.
- Place Arugula onto a long serving dish as a bed. Place hot Tofu onto Arugula. Pour Beurre Blanc sauce over Tofu and sprinkle with Parsley. Serve immediately. This dish gets even better when allowed to refrigerate several hours before serving.
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