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Herb tofu galette with cashew crust & chutney
Artist: _
Categories: Entrees, French, Tofu, Vegetables, Vegetarian, Western European
Yield: 4
Rating: 0
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Ingredients:
HERBED TOFU
1 lbsExtra-firm tofu
2 tbspChervil
2 tbspTarragon
2 tbspParsley
2 tbspChives
1/2 tspHerb salt
1/2 tspWhite pepper, cracked
1 cupSoya milk
GALETTE
3/4 cupCashews, ground medium-fine
2/3 cupBreadcrumbs
1/8 tspCayenne
Salt
Olive oil spray
PAPYA-CILANTRO CHUTNEY
1 largePapaya, seeded, peeled &
-- coarsely chopped
2 tbspGinger, julienned
2 tbspCilantro, chopped
3 tbspLime juice
2 tbspMaple syrup
1/2 tspSalt
Cayenne
Procedures:
1Cut tofu into 12 equal slices & extract excess moisture.
2Combine the herbs with soy milk & mix.
3Preheat oven to 375°F.
4Place nuts, breadcrums & cayenne on waxed paper & mix.
5One by one, dip tofu pieces in herbed milk & then press into nut mixture until coated completely.
6Set aside on a separate sheet of waxed paper.
7When all pieces have been coated, spray with olive oil on both sides.
8Bake on baking sheet, turning once, until crisp & richly browned, about 35 to 40 minutes.
9Place three galettes on warmed dinner plates, serve with okra or a seasonal vegetable & chutney.
10Chutney: combine first five ingredients in a bowl & mix.
11Cover & chill for at least 1 hour.
12Before serving, add salt & season with cayenne.
13Yamuna devi, "yamuna"s table
 
 
 
 

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