Tofu Medallions Recipes

SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.

Steps:

• medallions:.
• Preheat oven to 400F while greasing 12 ramekins.
• Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
• Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
• Season to taste. Divide evenly between the 12 ramekins and press down well.
• Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
• Turn out onto 6 individual serving plates.
• Stuffing:.
• Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
• Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
• Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
• Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
• Wine Reduction:.
• Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
• When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
• Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.

TOFU MEDALLIONS

Steps:

• Drain tofu and place it on an inverted dinner plate in the sink, top with another plate and some heavy books. Allow to press for 15 minutes or so.
• Meanwhile, add flour, salt, garlic and seasoning to a shallow bowl and mix. Set aside.
• When tofu is pressed, slice it into 8 even pieces and dredge, one slice at a time, in the flour mixture.
• Heat 1 tbs of olive oil in a shallow pan and add half the tofu slices. Fry until crisp, turning once they have browned on one side.
• Remove first batch to a paper towel-lined plate and repeat frying method for the second batch, using the additional tbs of olive oil if necessary.
• Smother the medallions in marinara sauce and (soy) parmesan cheese and serve over pasta. Or scrape up the left over pan drippings, saute some mushrooms, add remaining flour mixture and whisk in some dry marsala wine for a simple marsala sauce.