• 1 pound Organic Extra Firm Tofu, cut into ½” slices
  • Sea Salt and Freshly Ground Pepper, to taste
  • 1 cup Olive Oil, for frying
  • 2 pounds Fingerling Potatoes
  • 1/2 pound Green Beans, trimmed
  • 4 Cloves Garlic, peeled and minced
  • 2 teaspoons Fresh Oregano, minced
  • 1 teaspoon Fresh Rosemary, minced
  • 1 cup White Wine
  • 1 cup Vegetable Stock
  • 1 tablespoon Fresh Parsley Leaves, chopped

Vegan Tofu Vesuvio

 Method:

Heat oven to 425 degrees F.

With a paper towel, pat dry tofu slices and season both sides with salt and pepper. Set aside.

In a cast iron skillet heat 1/2 cup olive oil to 350 degrees F. Carefully add fingerling potatoes and fry until golden brown on all sides, about 10 minutes. Once the potatoes have nice crispy crust add the green beans, garlic, oregano, rosemary, salt and pepper and cook for 1 minute. Next add the white wine and vegetable stock and toss everything to combine.

Cover skillet with aluminum foil and carefully place in oven. Cook for 20-25 minutes, occasionally tossing potatoes and green beans and recovering.

While potatoes are cooking, heat remaining 1/2 cup olive oil in large skillet. Fry tofu slices until crispy and golden brown about 5 minutes each side. Place in center of large platter.

Remove potatoes and green beans from oven and arrange around the tofu. Spoon sauce over all. Garnish with parsley.

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