Tofu au Vin
The block of tofu was portioned into six cutlets (rather than the usual eight), smoked in hickory wood for 25 minutes, then pan-fried until golden brown on both sides (5-6 minutes) and splashed with tamari at the end of cooking. Then a slit was added in the center of the cutlet and stuffed with roasted garlic.
(We used a garlic roaster, cutting off the top of the cloves, with a little olive oil, salt, pepper over the tops, roasted 1 hour at 350°F -- try not to eat it all before stuffing the tofu.)
2 cups of cremini mushrooms were cleaned, quartered and pan-fried in olive oil with salt and pepper until they released most of their liquid (8 minutes) and set aside.
For the sauce, a shallot was sauteed in olive oil for 2-3 minutes, with a pinch of salt and pepper, then 2 tsp. of minced garlic, 1 tsp. of tomato paste and 1 tsp. of herbes de provence were added and cooked for 1 additional minute.
Next 2 cups of red wine and 1 cup of veg stock were added, brought to a boil, then simmered until the sauce was reduced down to roughly 1/2 cup.
1 tbs. of Earth Balance was whisked in at the end of cooking and the sauce was adjusted for seasoning.
The mushrooms were added to the sauce, then spooned over the tofu on the plate.
The fingerlings were split in half, tossed with olive oil, smoked salt and pepper and were roasted at 450°F for 40 minutes, tossing halfway through.
The asparagus was marinated in olive oil, tamari and pepper for 20 minutes, then grilled.