This is a recipe I veganized from the LCBO website. They really do have some great ideas and some fancy dishes, but their recipes don't even verge on vegan (think meat wrapped in bacon fried in butter and submerged in heavy cream). This one turned out really well--and the boys agreed! I used frozen tofu this time--freezing and thawing tofu makes for a chewier texture--but it is not necessary. I also fried the tofu, but you could opt not to do that as well.INGREDIENTS
- 1 pkg firm tofu, cut into 8 triangles
- cornstarch or flour
- oil for frying
- 1 lb red and yukon gold potatoes, cubed
- 1 red onion, cut in half (i.e. from top to bottom) then sliced lengthwise (i.e. latitudinaly)
- 1 yellow onion, sliced the same way
- 1/2 tsp crushed dried rosemary
- 1/4 cup balsamic vinegar
- 1 cup water
- 2 tbsp vegan "chicken" broth powder
- salt and pepper to taste
METHOD
1. Dredge tofu in flour or cornstarch. Fry in oil until golden. Set aside.
2. Melt butter on med-hi in a large skillet. Add in potatoes, onions, and rosemary. Cook for about 2 mins, until onions soften and begin to release water.
3. Cover, reduce heat to medium-lo, and cook for about 15 mins. Shake pan often to keep veggies from sticking.
4. Turn up heat to med-hi, uncover, and add in balsamic vinegar. Bring to a boil and reduce to a thick sauce. Stir in water mixed with broth powder. Season with salt and pepper.
5. Add tofu back into the pan, spooning sauce over top. Cook for about 5 mins, or until tofu is heated through. Serve.
