You may also like
Categories:Viewed: 76 - Published at: 3 years ago
Ingredients
- 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
- 2 Tbs. soy margarine
- 1/4 cup plain rice milk or soymilk
- 1 16-oz. pkg. firm or extra-firm tofu, drained
- 1 Tbs. white miso paste
- 1/2 tsp. agave nectar
- 1/4 tsp. cracked or ground black pepper
Method
- To make Celery Root Puree: Cover celery root chunks with water in large saucepan; bring to a boil.
- Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender.
- Drain, and transfer to food processor.
- Add margarine and rice milk; puree until smooth.
- Season with salt and pepper, if desired.
- To make Tofu Dengaku: Place tofu on plate lined with 3 layers of paper towels.
- Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid.
- Let stand 7 minutes.
- Change paper towels, and let stand 8 minutes more to drain.
- Cut tofu block in half crosswise to make 2 large slabs.
- Halve each slab diagonally to make 4 triangles.
- Preheat oven to broil.
- Line baking sheet with foil (shiny side up), and spray with cooking spray.
- Place tofu on prepared baking sheet.
- Broil 5 to 7 minutes, or until tofu begins to brown.
- Meanwhile, whisk together miso, agave, pepper, and 1 tsp.
- warm water in small bowl.
- Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly.
- Serve with Celery Root Puree.
