Monday, November 17, 2014

Smoky Tofu with Creamed Leeks

This dish was inspired by a post on the PPK forums entitled "What to do with leeks?" While I've never had a problem finding uses for the allium ampeloprasum, this idea got in amongst me, and when I was recently felled by a truly horrendous cold/flu thing, it seemed like just the sort of comfort food this almost-doctor wanted to order (or, in this case, make). Not having any smoked tofu to hand, I marinated and baked some myself, and pretty much winged the rest; the result was creamy, soothing, and delicious, especially spooned over a pile of mashed potatoes. We had ours with some noochy kale on the side, but this could easily be a meal all on its own; either way, I recommend it be eaten while wearing pajamas, in front of the TV and/or a roaring fire.

Smoky Tofu with Creamed Leeks

The Tofu
~ 1 14 oz. package extra-firm tofu, drained and pressed 
~ 2 tbsp. soy sauce
~ 1 tbsp. each: olive oil, maple syrup
~ 1 tsp. each: Marmite, vegan Worcestershire sauce, Liquid Smoke
~ 1/2 tsp. each: garlic powder, smoked paprika
~ A few grinds black pepper

~ Slice the tofu into 1/2" cubes.
~ Mix the remaining ingredients together and pour into a large, shallow baking dish.
~ Arrange the tofu pieces in the pan, and flip them over to coat them with the marinade. Allow to rest for about an hour (most if not all of the liquid will be absorbed).
~ Preheat the oven to 375 degrees fahrenheit and coat a large baking sheet with cooking spray.
~ Arrange the marinated tofu in the baking sheet and bake for 20-25 minutes, flipping them about halfway through. They should be firm and chewy but not quite crispy.

~ Remove from the oven and set aside.

The Creamed Leeks
~ 1 cup raw cashews
~ 1 tbsp. each: olive oil, Earth Balance or other vegan margarine
~ 2 cloves garlic, minced
~ 3 large leeks, whites and light-green parts only, cleaned, halved lengthwise, and cut 1" inch thick crosswise
~ 1/2 tsp. each: sage, thyme, white pepper
~ Dash mace 
~ 2.5 cups plain, unsweetened soy milk
~ 1 tbsp. "no chicken" bouillon ~ 1/4 tsp. turmeric (for color)
~ 1 tsp. English mustard ~ A big batch of your favorite mashed potatoes

~ Soak the cashews in hot water for at least an hour, until quite soft.
~ In a large,deep skillet, heat the olive oil and margarine over medium-high heat and saute the garlic for about a minute, until fragrant.
~ Add the leeks and the seasonings, stir well to coat, and continue cooking, stirring often, for about 5 minutes.
~ Lower the heat, cover the pan, and continue cooking for another 15 minutes or so, until the leeks are very soft (give them the occasional stir and adda  splash of water if necessary to prevent sticking).
~ While that's happening, drain the cashews and puree them in a blender or food processor with the soy milk, bouillon, turmeric, and mustard until completely smooth.
~ Raise the heat on the leeks to medium, and begin adding the cashew mixture gradually to the skillet, stirring constantly.  
~ Continue cooking for about 10 minutes more, until you have a pan of creamy deliciousness.
~ Stir in the baked tofu, cook 5 minutes more, and spoon over mashed potatoes to serve.

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