Join Our Mailing List
Find out where Chef Anne will be by sending us your e-mail address. She’ll send you not-too-frequent updates.
Yield: about 15 servings
1 lb button mushrooms, chopped in a food processor
1 lb shitake mushrooms, sliced
1 large onion, diced
3 Tbsp garlic, chopped
1 lb roma tomatoes (or any medium sized dense varieties)
1 tsp oregano
1 tsp thyme
Freshly ground pepper
2 bay leaves
¼ c oil-refined coconut is my choice here. You could use butter. Don't use Earth Balanace-it can't handle heat.
1 block tofu
4 cups cooked rice, white or brown, cooled
1 c A.P. flour, seasoned with salt and pepper to taste
2 c Vegenaise thinned with water or 3 eggs whisked with a little water
2 c plain breadcrumbs lightly seasoned
1 qt organic canola oil or avocado oil for deep frying
Start grill and soak wood chips. Sprinkle tofu with salt, pepper and cayenne. Put on a rack on a sheet pan. When coals are ready, put wood chips on and smoke the tofu until it is no longer jiggly.
Slice romas in half. Place them on a sheet pan, cut side up. Sprinkle with pepper, oregano and thyme. Bake at 350F until they develop some color (about 30 mins). Allow to cool and puree.
Heat oil in large sauté pan. Add onions, then, when translucent, add garlic. Add mushrooms and cook out moisture. Add some salt and pepper. When mixture begins to stick and turn brown, stir constantly. After some good brown has developed, add the tomato puree. Then cube the smoked tofu and add it. Then, add the rice. Taste and adjust seasoning.
Scoop balls out and roll to smooth them. Dredge them in flour, dusting off excess. Dip in wet mixture, draining. Drop in breadcrumbs and roll them around. Place on baking sheet. These can be made a day ahead and refrigerated. Heat oil in a large deep rondeau or similar to 300F. Drop balls in a few at a time carefully maintaining temperature of oil-very important for proper frying. When golden brown, drain onto paper towel lined plate or raised rack with a sheet pan under it.
Three Mustard Cream Sauce
For the vegan version, use coconut milk from a can. For lacto folks, use heavy cream.
1 c coconut cream or heavy cream
1 Tbsp yellow mustard
1 Tbsp Dijon mustard
1 Tbsp Creole Mustard
1/4 tsp sugar
1/4 tsp white pepper
1 Tbsp cornstarch
3 Tbsp water
1/4 tsp salt
Heat cream in a 1 qt sauce pan until it begins to boil. Whisk in mustards and spices. Mix water and cornstarch. Whisk some of the thickened sauce into the mixture to temper. Then pour into the pan. Continue to whisk until thickened.