Tofu á la Diable

It’s no secret I love France and French food and Dorie Greenspan’s cookbooks. I picked up Around My French Table a few weeks ago from the library. And then rechecked it out today. And am adding it to my Christmas list (along with far too many other cookbooks). I love the stories and ideas as much as the recipes. I don’t mind non-vegan cookbooks because I enjoy veganizing things.

Like this here Tofu á la Diable which means devil tofu. I guess it was supposed to be scary hot since dijon mustard is soo spicy (/sarcasm). I added some cayenne to mine and it still wasn’t very devilish, but it was super tasty and easy. Mix together some strong, good dijon mustard, a minced shallot and a minced garlic clove, some cayenne pepper, and a little water or wine to thin. Dip tofu slices in this then press into panko breadcrumbs. Drizzle with melted EB if you so desire and broil for a few minutes (watch the breadcrumbs closely, they like to burn). Flip and broil a few more minutes.

Next time I might marinate the tofu and make some sort of sauce for it. Along with it I had some kale salad (because I’m addicted to it) and celeriac-potato mash. It was supposed to be puree, but it didn’t want to cooperate with my brand new ricer. This was my first time trying celery root and I really like it. I’m not usually a fan of celery unless dipped in peanut butter, but I will add the root into regular rotation among the mashed veggie set.


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