Cherry-Smoked Tofu stuffed with Collard Greens and Shiitake Mushrooms, Hoecakes, Okra and Tomato Stew, Herbes de Provence Biscuits
Cherry-Smoked Tofu stuffed with Collard Greens and Shiitake Mushrooms
Okra and Tomato Stew
Herbes de Provence Biscuits
Another Mardi Gras inspired meal, with house favorite Okra and Tomato Stew paired with Hoecakes (cornmeal/water/salt/pepper/baking powder) cooked up in the cast-iron skillet.
Liz channels her inner-Southern woman whenever she makes the biscuits
The tofu was portioned into six cutlets, a had a slit cut in the side. First, it was smoked with cherry wood for 25 minutes, then seared on both sides and splashed with tamari at the end of cooking for an extra minute. The collard greens and mushrooms were cooked in the same pan as the tofu adding a nice extra layer of smoky flavor to both ingredients. Finally the tofu was stuffed with the collards & mushrooms and put into a 350F oven for 15 minutes to finish cooking the center of the tofu.