Exciting news! I replaced my battery charger for my digital camera! So hopefully the picture quality will be better now. Also, I've started another blog that revolves around Top Chef! Check it out: Top Chef Wannabe. I won't go into that many details on here, but I was making Ossobuco for dinner, and one of my guests was vegetarian. So I made a vegetarian version of the dish. I substituted the veal shank with baked tofu.
Braised Baked Tofu alla Milanese with Parmesan Risotto and Garlic-Sauteed Spinach
2 squares of prepacked baked tofu
2 roma tomatoes, diced
1/2 white onion, diced
1 clove garlic, minced
1 Tablespoon tomato paste
1/4 cup white wine
4 cups vegetable broth (or enough to almost cover tofu)
1 sprig of rosemary
1 bay leaf
1 tsp oregano, chopped
Salt and pepper
3 Tablespoons parsley, minced
2 Tablespoons dill, minced
1 Tablespoon sage leaves, minced
1 garlic clove, minced/made into paste
1 teaspoon lemon zest
2 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
Heat oil in medium-sized pot on medium-high. Saute onions and tomatoes until caramelized. 2-3 minutes. Add garlic and season with salt. Incorporate tomato paste, then add tofu. Sear on both sides, then deglaze with wine. Cook for a few minutes until wine is almost dry. Then add vegetable broth until tofu is 3/4 of the way covered. Simmer on medium-low for 1-2 hours or until broth has reduced to sauce consistency.
While you're waiting for tofu to braise, prepare the gremolata. Add all ingredients together and mix well. Adjust seasonings. Should taste fresh and citrusy. Leave in refrigerator until tofu is ready.
Serve over sauteed spinach and risotto or your vegetable and rice of choice. Pour remaining broth/sauce over tofu. Top with gremolata and garnish with parsley.