Crispy Tofu, Butter Bean Puree, Sauteed Tomato’s and Artichokes
Crispy Tofu, Butter Bean Puree, Sauteed Tomato’s and Artichokes
Ingredients
Tofu
1 - block of tofu sliced in 4
Breading
1/2 cup - flour
1/4 cup - panko breadcrumbs
1 tsp - salt
1 tsp - garlic powder
1/2 tbsp - dried parsley
1/2 tsp - paprika
1/4 tsp - black pepper
Batter
1/2 cup - plant based milk
1/4 cup - all purpose flour
1/2 tsp - salt
White Bean Puree
1 1/2 cup - canned butter beans
1/2 cup - white onion diced
1 tbsp - minced garlic
1 tbsp - soy sauce
1 cup - vegetable stock
1/4 cup - lemon juice
Sauteed Tomatoes
1/2 cup - white onion diced
1 tbsp - minced garlic
1 tbsp - soy sauce
1/4 cup - butter beans
1 cup - largely chopped tomatoes
1 tbsp - vegan butter
1/4 cup - red wine vinegar
1/2 cup - vegetable stock
1/2 tsp - black pepper
Crispy Artichokes
5 pieces of quartered canned artichokes - I used the Cento brand 12 ounce jar of marinated artichoke hearts
Garnishes
Lemon zest
Violife vegan parm cheese block
Micro Greens
Instructions
Step 1 - Batter & Breading
Grab 2 bowls and start preparing the batter and breading.
Step 2
Slice the tofu block into 4 thick slices. For reference check out my video ! Then pat dry, dip into the wet batter, dredge into the panko breading and fry in oil that has been heated to 350 degrees Fahrenheit.
Step 3 -Artichokes
I grabbed 5 pieces of artichokes from the jar and patted them a bit with a paper towel before putting them in the air fryer for 20 min at 350 Fahrenheit.
Step 4 - White Bean Puree
To make the white bean puree start by sautéing the onions till golden brown followed by the drained butter beans and sauté together with the minced garlic.
Step 5
Season everything with the soy sauce, deglaze the pan with the vegetable stock and finish with the lemon juice. Allow to cool down a bit before putting the bean mixture in a blender. I used my Nutribullet to blend until smooth and then set aside for later.
Step 6 - Tomato Puree
For the sauteed tomatoes start by sauteing the onions and garlic till golden brown and add the remaining bit of butter beans, I used about a quarter cup. Once all that has combined nicely, add in your tomatoes and allow that to really cook down low and slow. Season with a bit of soy sauce and black pepper and add your vegan butter to bring it all together. Finish with lemon juice and a bit of stock if desired to thin it out to get the sauce consistency you like.
Step 7 - Plating
I really just played around with the plating. I put a dollop of white bean puree in the center of my plate and with a spoon spread it into a circular shape to be the base of my dish. Followed by some spoonful’s of the chunky sauteed tomato, fried tofu on top and some more messy spoonful’s of tomato. I topped it all off with the charred artichokes, lemon zest and vegan parm cheese and it was soo delicious.
