Tofu en Papillote

I have a lot of tofu in the freezer. I am not sure if I just keep buying it and forgetting about it or it is multiplying on its own, but I have a lot of it in my freezer. I took some out this morning to defrost and sat down to come up with a meal plan with tofu being the guest of honour. I decided that I would bake it, if you have never baked tofu before I highly recommend you get on board the baked tofu train because it is scrumptious and heavenly.

A quick look at some of my favourite blogs, and cooking sites I came across an idea for tofu baked in a parchment pocket, otherwise known as en papillote. It sounded lovely, and I had several of the same or similar ingredients already on hand so no need to venture out further than the end of my driveway today.

While the original recipe used crimini and shiitake mushrooms I decided to use dehydrated morels I had in the cupboard, I had bought them last month for another dish (My Lemon Vodka Pasta) but completely forgot to add them in.
It worked out for me as the morels gave a lovely smoky, earthy flavour to the dish, that adds a nice texture balance to the tofu. The miso sauce was amazing; I love miso and try to use it as often as possible, particularly in non-traditional recipes.

This is an easy recipe, great for mid week dinners where you may not want to be tied to the oven, but also want something that has an elegant feel to it.  I served mine with mashed butternut squash, but this would also go lovely with wild rice, or a risotto, even some type of pasta would make a nice bed for the tofu.

Tofu en Papillote
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • 1 Block extra firm tofu, pressed and cut and quartered
  • Handful of morel mushrooms
  • 2 Tbsp miso paste
  • ½ Tbsp olive oil
  • ½ Tbsp balsamic vinegar (I used an espresso infused version)
  • Bunch of thyme, stems removed
  • Salt and Pepper
Instructions
  1. Press tofu under extreme weight for at least half an hour to release any water.
  2. Preheat oven to 400 degrees.
  3. Mix miso, balsamic, olive oil and thyme together. Set aside.
  4. Make your parchment pockets (if you do not know how to do this, I recommend looking
  5. here
  6. ).
  7. Once tofu has firmed up, spread a nice layer of the miso paste on the top, you can do all side if you wish and season with salt and pepper. Top with morel mushrooms, I did 4-5 per tofu square. Drizzle with olive oil.
  8. Place in parchment paper packages then transfer to a baking tray. Bake for 30 minutes.
  9. Cook whichever side you decided to have with the tofu.
  10. Once tofu is finished, remove from oven and serve immediately to table still in package just slightly opened. Be careful when opening packages as it can be rather steamy. Drizzle with some olive oil.

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