Whether your new to tofu or a lover from way back. This easy whole crusted tofu will change your life adding texture and layers of flavor. Great for any day roast dinner, family meals or meal prep. Including 10+ Chef hacks on how to make a vegan roast dinner, fast and delicious and for the whole family, party or just me! Super filling comfort food made plant based. Healthy is great but if it doesn't lead with flavor and taste good, no one is going to eat it. Appreciate you.
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RECIPE:
GARLIC HERBED MASHERS:
2 kg masher potatoes, washed with skin on, cubed
5-6 cloves of garlic, smashed and minced
4-5 tablespoons of vegan butter (1 stick)
2 tablespoons of Greek-style vegan yogurt (optional)
4 tablespoons of nutritional yeast (optional)
½ teaspoon of black peppercorns, pulverized
½ teaspoon of white peppercorns, pulverized
Flake salt to taste
Directions:
Boil the cubed potatoes until tender.
Drain and return to the pot.
Add the minced garlic, butter, yogurt (if using), nutritional yeast (if using), pulverized black and white peppercorns.
Mash until smooth and creamy.
Season with flake salt to taste.
ROASTED VEGETABLES:
A handful of large carrots, blanched and cut into large pieces
2 zucchinis (courgettes), cut into 1-inch cubes
2 large onions, cut in half then into quarters
½ head of broccoli, trimmed into florets
Olive oil
1 teaspoon of granulated garlic
¾ teaspoon of smoked paprika
Flake salt and black pepper to taste
Directions:
Preheat oven to 200°C/400°F (fan/convection setting).
Arrange the vegetables on a baking tray and drizzle with olive oil.
Sprinkle with granulated garlic, smoked paprika, flake salt, and black pepper.
Roast for 30 minutes, stirring halfway through.
If preferred, par-cook for 20 minutes and finish in the oven when ready to eat.
CRUSTED TOFU:
3 blocks of super firm tofu, drained and hand-pressed
3 tablespoons of sage & onion seasoning
3 cups of Panko breadcrumbs
2 tablespoons of fresh chopped herbs (thyme, rosemary, sage)
2 tablespoons of vegan mayo
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
A splash of sherry (optional)
Salt and pepper to taste
1 tablespoon of olive oil
Preheat oven to 200°C/400°F (fan/convection setting).
Coat tofu evenly with olive oil and sage & onion seasoning on all sides.
Place on a lined baking tray and pre-roast for 20-30 minutes until golden.
Remove from oven and let cool.
In a medium mixing bowl, combine Panko breadcrumbs, fresh herbs, mayo, Dijon, sherry, salt, and pepper. Let sit for a few minutes.
Crust each block of tofu with the breadcrumb mixture.
Roast for another 20-30 minutes until golden and crispy.
GRAVY:
1 litre of vegetable broth (25g bouillon dissolved in boiling water)
2 tablespoons of Dijon mustard
2 tablespoons of maple syrup
2 tablespoons of cornstarch mixed with 3 tablespoons water to make a slurry
Black pepper to taste
A cap full of browning gravy sauce (e.g., Kitchen Bouquet)
Combine the vegetable broth, Dijon mustard, and maple syrup in a saucepan.
Bring to a simmer.
Stir in the cornstarch slurry and cook until thickened.
Season with black pepper.
Add a cap full of browning gravy sauce for color and flavor.
Serve hot over the crusted tofu and roasted vegetables.