As I was totally inspired (and a little bit bothered :} ) by beef’s prodigious cooking post yesterday, I decided to offer some balance and follow up with some vegan cooking for today. I’m not gonna even attempt to match beef’s prowess, but this improvisational brunch recipe ended up being awesome. I had some left over tofu fried rice from last night, so that’s what I used as the filling in the tortillas in real life. The key innovation was the sauce, so let’s pretend that, instead, the recipe pictured below is as follows.
Vegan broiled marinated tofu & kale wraps with mango dressing
1) Press the water out of a block of fresh tofu, slice it into 2cm think slices, and marinate in liquid aminos (or shoyu), balsamic vinegar, leftover wine, 1 tsp miso, dark mustard, chili paste, grated ginger, crushed garlic, etc etc., for 30 minutes.
2) Remove the stem from 8 leaves of kale (my favorite is lacinato aka black aka russian), bunch it up, and chop it into pieces about half the size of the tofu pieces. Cut 1 medium onion into pieces about the same size.
3) Arrange the tofu on a lightly oiled baking pan, baste with the marinade, broil until brown (7 minutes per side?), flipping once. Slice each piece of tofu into 3 strips.
4) Sautee the onions in oil (olive, safflower…) until transparent, then add the kale and a couple tablespoons of the marinade, toss for 15 seconds (just enough to make the kale soft, but don’t overcook it!), and remove from the heat.
5) Fill 6 flour tortillas each with several strips of the broiled tofu and the onion kale mixture. Roll, and brown the tortillas under low-med heat in a little bit of oil, using the same pan as in step 4 (don’t wash the pan in between steps 4 & 5).
6) Using the same pan (which now should have a nice glaze on the bottom), melt 2 Tbsp vegan butter (I used earth balance), and add 1/2 cup soy milk. Let the soy milk bubble in and deglaze the pan for about 20 seconds, then add 4 Tbsp mango jelly, mix, and pour over the tortillas.
[The mango jelly I used I made recently in paraguay, and brought home with me; if you don’t have mango jelly, try using something like peach, apricot, etc.]
7) yum!
