nutritional information

Per Serving (1 tofu triangle and 1 cup celery root puree):

  • Calories: 311
  • Protein: 17 g
  • Total Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 505 mg
  • Fiber: 8 g
  • Sugar: 7 g
Vegan

Tofu Dengaku with Celery Root Puree

Tofu Dengaku with Celery Root Puree

Serves 4

In Japanese cooking, dengaku refers to anything grilled with a miso glaze. As an introduction to tofu, it can’t be beat. We’ve paired it with a celery root purée for a veg variation on steak and potatoes.
Celery Root Purée
  • 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
  • 2 Tbs. soy margarine
  • ¼ cup plain rice milk or soymilk
Tofu Dengaku
  • 1 16-oz. pkg. firm or extra-firm tofu, drained
  • 1 Tbs. white miso paste
  • ½ tsp. agave nectar
  • ¼ tsp. cracked or ground black pepper

1. To make Celery Root Purée: Cover celery root chunks with water in large saucepan; bring to a boil. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender. Drain, and transfer to food processor. Add margarine and rice milk; purée until smooth. Season with salt and pepper, if desired.

2. To make Tofu Dengaku: Place tofu 
on plate lined with 3 layers of paper towels. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid. Let stand 7 minutes. Change paper towels, and let stand 8 minutes more to drain. Cut tofu block in half crosswise to make 2 large slabs. Halve each slab diagonally to make 4 triangles.

3. Preheat oven to broil. Line baking sheet with foil (shiny side up), and spray with cooking spray. Place tofu on prepared baking sheet. Broil 5 to 7 minutes, or until tofu begins to brown.

4. Meanwhile, whisk together miso, agave, pepper, and 1 tsp. warm water in small bowl. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly. Serve with Celery Root Purée.

June 2011 p.75

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comments

Yummy

Ctistle - 2013-10-12 17:06:07

Delicious and easy! I made some baby bok choy to go with it.

Sarah Joy - 2012-10-15 22:58:26

Sounds yummy! Thanks for the recipe; can't wait to try it! : )

Lisa - 2011-12-03 10:27:24

I have a problem with some of the recipes. I'm allergic to tree nuts. What can I substitute for almonds and any other tree nuts in the recipes? Peanuts are okay. Also, since i'm just starting now, how will I get the remainder of the weeks menues? Louise

Louise - 2011-05-26 12:30:10

Whose idea was it to put this recipe on the day where the myth is "it's too expensive"? Have you seen the price of miso?

Shannon - 2011-05-23 08:17:20

The celery root puree requires a food processor. Mine tasted good, but had the texture of pineapple. The tofu is a great preparation. I added a side of sauteed asian leaf vegetables.

Crystal - 2012-01-01 20:21:15