Braised Tofu in Sauce with Potatoes & Pumpkin Seeds

Preparation time 30 minutes

Total time: 1 hour

Ingredients

Potatoes and Pumpkin Seeds

4 Mamzells oven potatoes, cut lengthwise into wedges
60 mL (¼ cup) of olive oil
To taste, salt
60 mL (¼ cup) of pumpkin seeds
15 mL (1 tbsp.) of honey
30 mL (2 tbsp.) of lime juice (about 1 lime)
5 mL (1 tsp.) of Espelette, Korean, Aleppo peppers or sambal oelek
125 mL (½ cup) of cilantro, coarsely chopped (stems included)

454 g (1 lb.) of firm tofu, cut into 2-cm (0.75-in.) cubes
14 g dried mushrooms (mixture of morel, oyster, boletus and porcini)
To taste, canola oil
1 large onion, diced
5 mL (1 tsp.) of dried oregano
5 mL (1 tsp.) of ground cumin
15 mL (1 tbsp.) of fresh thyme leaves
2,5 mL (½ tsp.) of dried thyme
60 mL (¼ cup) of tomato paste
125 mL (½ cup) of red wine
2 or 3 cloves garlic, minced
To taste, salt and pepper
15 mL (1 tbsp.) of cornstarch
15 mL (1 tbsp.) maple syrup or brown sugar
60 mL (¼ cup) of tamari or soy sauce

375 mL (375 mL) of water

Directions

1. Preheat oven to 200 °C (425 °F).

2. In a bowl, coat Mamzells potato wedges with half the olive oil and salt. Mix well.

3. Place potatoes on a parchment-lined baking sheet and bake for 20–25 minutes.

4. Meanwhile, prepare sauce for potatoes. In a skillet set over medium heat, add olive oil, pumpkin seeds and salt. Bake for about 3 minutes, then add honey and lime juice. Bring to a boil for 1–2 minutes. Remove from heat and set aside.

5. Use a spice grinder to grind dried mushrooms into a powder.

6. Heat a skillet over medium-high heat and coat with a thin layer of canola oil. Brown tofu cubes and season with salt. Once golden brown, transfer tofu to a plate.

7. In the same skillet, add onion and season with salt. Cook for 3–4 minutes, until soft and translucent.

8. Add spices and cook for 1–2 minutes.

9. Add tomato paste and cook for another 1–2 minutes.

10. Stir in mushroom powder, then deglaze with red wine and reduce by half.

11. In a small bowl, combine cornstarch, maple syrup, tamari and water. Pour into skillet.

12. Return braised tofu to skillet and simmer for approximately 15–20 minutes, or until sauce thickens.

13. Once potatoes are cooked, divide onto plates and drizzle with dressing. Garnish with chili peppers and cilantro. Serve with braised tofu in sauce.

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