Baked Tofu with Red Wine Mushroom Sauce
Posted in Basics, Condiments and Sauces, How To on Sunday Dec. 21, 2014, 12:50 p.m.
Gah it's been too long! I was going quite insane with my grant applications and other things involving the personal chef launch things that I just completely forgot to blog. Bad blogger! I also had to bring in my laptop (AGAIN) to get fixed for what I sincerely hope is the last time. So now I can really focus on getting back in the at-least-twice-a-week blogging habit. I'm planning to be doing that in the New Year since we're going to Calgary for a week and a half to celebrate the holidays. Anyone have restaurant recommendations for Calgary?
I decided to post about one of my most favorite dishes for this holiday season. I think it's pretty perfect to dish out as an easy holiday vegan main with all the yummy sides to go with. I served it with brown rice but it could go just as well, if not better, with mashed potatoes, carrot-turnip mash and stuffing.
Tofu is one of those things that I avoided for the longest time, I just had NO idea how to make it and have it actually taste good. Unlike my dog, the taste of raw tofu does not appeal to me at all. I found that the turick is to freeze, thaw and then press it before marinating. It makes a massive difference in taste and texture.
This sauce is rich, warm and satisfying. The combo of the meaty mushrooms and red wine just have people going for seconds and thirds. Just rememebr that if you don't enjoy the wine on it's own, you shouldnt be using it for cooking. I am a firm believer in using a high quality ingredient over something so-so and in this case it really does make a huge impact on the final meal.