Mike Behrend’s Green Vegetarian Cuisine has vegan options plain and simple. Or, a little bit fancier. This dish is a sweet-hot treat enhanced by the fresh flavors of yeasty focaccia, creamy tofu and crunchy walnuts. Green is at 1017 N. Flores St.
Garlic Glazed Tofu on Walnut Focaccia
1 cup warm water
2 tablespoons yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon herbes de Provence
4 tablespoons finely chopped walnuts
¼ cup oil
1 ½ cups bread or all-purpose flour
1 cup whole wheat flour
2 (12-ounce) packages of extra-firm tofu
½ onion, finely diced
1 carrot, finely diced
1 bell pepper, finely diced
1 serrano, finely diced
10 garlic cloves, minced
3 tablespoons sesame oil
3 tablespoons brown sugar
1 cup water
4 tablespoons soy sauce
1 tablespoon corn starch
Salt, to taste
Pepper, to taste
1 avocado, sliced
To make focaccia: Preheat oven to 325 degrees. Combine the water, yeast, sugar, salt, herbs, nuts, oil and flours in large bowl and knead for 3 minutes. Add additional flour if needed. Let dough rest for 5 minutes, then roll out to a thickness of about 1/2 inch. Place on well-oiled sheet pan and bake for 15 minutes. Take bread out. After it cools, cut it into 4 rectangular pieces, then slice in half.
For the tofu: Drain the tofu and cut in half to make 4 (½-inch thick) sheets of tofu. Place on a well-oiled pan and bake for 20 minutes at 325 degrees. For the sauce: Sauté onion, carrot, bell pepper and serrano with the garlic in the sesame oil until slightly browned. In a small bowl combine the water, soy sauce, brown sugar and cornstarch to form a slurry. Add salt and pepper to taste. Add the slurry to the sautéed vegetables. When the sauce thickens, add the baked tofu and reduce to a simmer. Thoroughly coat the tofu with the glaze and simmer for two minutes.
Place 1 slice of tofu with a little glaze on top of the foccaccia and garnish with sprouts and sliced avocado.
Makes 4 servings.
From Mike Behrend at Green Vegetarian Cuisine