Walnut-Crusted Tofu

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1-2

Tofu is most often seen as a component of Asian stir-fry recipes, but it can stand on its own as a meatless entrée when treated with bold touches. Here, chef Boggioni coats the bean curd with toasted walnuts and coffee for textural and flavor interest, then jazzes up the mix with fresh basil, poblanos and roasted red peppers. Zucchini and potatoes add heft to this vegetarian dish.

Ingredients

2 tbsp. ground coffee
1/2 cup walnut pieces, toasted and chopped
1 tsp. fresh ground thyme
2 tsp. Italian parsley, chopped, divided
1 egg, beaten
1 tbsp. corn starch
4 oz. firm tofu, sliced
2 oz. red pepper
1 1/2 oz. poblano pepper
1 small zucchini, quartered and seeded
3 oz. fingerling potatoes
Olive oil
1/2 tsp. fresh thyme, chopped
1 tsp. basil, chiffonade
1/2 tsp. chopped garlic
1/4 cup soy sauce
2 tbsp. heavy cream
1 tbsp. unsalted butter
Salt and pepper, to taste
Sherry vinegar

Steps

  1. Pat tofu dry, dust with ground coffee. Combine the walnuts, thyme and 1 tsp. parsley in mixing bowl. Dip tofu in egg, crust with walnut mixture and reserve.
  2. Brush peppers, zucchini and potatoes with oil and sprinkle with chopped thyme and basil. Lightly grill until tender; cut into bite-size pieces and reserve.
  3. In small saucepan, combine garlic and soy sauce; reduce by half. Add heavy cream; cook 3 min. to reduce by half. Remove from heat and whisk in butter; reserve.
  4. Place med. sauté pan over med. heat. Add a film of oil; sear tofu in hot oil until golden. Turn tofu and place in 350° F oven for 4 min. to roast.
  5. Place warm roasted vegetables in mixing bowl; season with more herbs, salt, pepper and splash of sherry vinegar. Place in center of plate. Place roasted tofu medallions on top of vegetables, drizzle with reserved soy-cream mixture and garnish with additional walnuts and herbs. 
Source: Recipe and photo courtesy of California Walnuts

More From FoodService Director

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources