Ingredients
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1 block extra-firm Tofu
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1 large White onion
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1 Carrot
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2 Bay leaves
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2 tablespoons Parsley
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2 Clove
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1 clove Garlic
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To taste Salt and pepper
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1/2 cup Almond milk
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1 ciabatta Bread
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1 cup Walnuts
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To Taste Salt and pepper
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To garnish:
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A dash of sweet Paprika
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1 tablespoon Olive oil
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A handful whole Walnuts
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A handful green Lettuce
Directions
Circassia is a region in the Caucasus close to the Black sea. We don’t know much about the origin of this recipe but we know that it spread towards the Mediterranean, to Turkey, and then up to Great Britain, where it became a delicacy. The highlight of this dish is a cream made of soaked bread and walnuts.
To prepare it, soak the bread in almond milk. Then, prepare a stir-fry with carrots, celery, onion and spices as a base for a vegetable broth. Boil the tofu in that broth and eventually drain. Prepare the walnut sauce with the soaked bread and spices. Finally, compose the dish, garnish and serve!
This dish can be enjoyed both at room temperature and cold.
Steps
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1
Done
10 minutes
|
Slice and diceSlice the ciabatta bread into 8 - 10 pieces, transfer to a bowl and add the almond milk. Set aside to soak until it's soft. Peel and dice the onion, carrot, and garlic. Rinse and thinly dice the celery. Finally, drain, squeeze and dice the tofu into 3-in sticks. |
|
2
Done
5 minutes
|
Soften the vegetablesHeat a little oil in a large wok or a soup pot. Add the onion, carrot, celery, bay leaf, parsley, and cloves. Season with salt and pepper. Cover with a lid and cook for 1-2 minutes. Take the cover off and cook for another 2-3 minutes. |
|
3
Done
10 minutes
|
Soak the tofuTransfer the tofu in a strainer and accommodate the strainer inside the wok in a way it won't fall. Add enough water to the wok to almost cover the tofu in its entirety. Bring to the boil and cook for 10 minutes over medium heat. |
|
4
Done
5 minutes
|
Prepare the walnut sauceTransfer the soaked bread to the mixer's bowl, together with the remaining milk. Add the garlic, walnuts, salt and pepper. Mix everything. You will obtain a thick paste. Add half cup of the broth from the wok and mix again until you obtain the wanted consistency. |
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5
Done
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Compose the dish, garnish and serveTake the tofu out of the wok and turn off the heat. Transfer the tofu to the serving plates, then pour the walnut sauce over it. Garnish with green salad, sprinkle with sweet paprika and walnuts and drizzle with olive oil. Enjoy at room temperature or cold. |
