Herb tofu galette with cashew crust & chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Extra-firm tofu |
| 2 | tablespoons | Chervil |
| 2 | tablespoons | Tarragon |
| 2 | tablespoons | Parsley |
| ¾ | cup | Cashews, ground medium-fine |
| ⅔ | cup | Breadcrumbs |
| ⅛ | teaspoon | Cayenne |
| 1 | large | Papaya, seeded, peeled & coarsely chopped |
| 2 | tablespoons | Ginger, julienned |
| 2 | tablespoons | Cilantro, chopped |
| 2 | tablespoons | Chives |
| ½ | teaspoon | Herb salt |
| ½ | teaspoon | White pepper, cracked |
| 1 | cup | Soya milk |
| Salt | ||
| Olive oil spray | ||
| 3 | tablespoons | Lime juice |
| 2 | tablespoons | Maple syrup |
| ½ | teaspoon | Salt |
| Cayenne | ||
Directions
HERBED TOFU
GALETTE
PAPYA-CILANTRO CHUTNEY
Cut tofu into 12 equal slices & extract excess moisture. Combine the herbs with soy milk & mix.
Preheat oven to 375F. Place nuts, breadcrums & cayenne on waxed paper & mix. One by one, dip tofu pieces in herbed milk & then press into nut mixture until coated completely. Set aside on a separate sheet of waxed paper. When all pieces have been coated, spray with olive oil on both sides. Bake on baking sheet, turning once, until crisp & richly browned, about 35 to 40 minutes.
Place three galettes on warmed dinner plates, serve with okra or a seasonal vegetable & chutney.
CHUTNEY: Combine first five ingredients in a bowl & mix. Cover & chill for at least 1 hour. Before serving, add salt & season with cayenne.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 08-31-95