Steamed Tofu & Vegetables with Cheese-Jalapeno Sauce
This is one of my favorite meals. And it's one that follows the seasonal produce and can be infinitely varied with the choice of vegetables and sauce. I often make this with a spicy peanut sauce, but cheese jalapeno is my fav. This meal is simple and a wonderful way to make tofu and vegetables the center attraction. Even non-veggies like this one. The key - fresh organic produce.
Here's the recipe for this version (serves 2):
8 oz Firm tofu - I always use Wildwood Organic Tofu (super firm). Tofu is so varied, but this one is perfect.
1/2 head cauliflower
1-2 large heads of broccoli
3-4 smaller carrots
Slice the tofu into 1 inch cubes/rectangles/triangles. Separate the cauliflower and broccoli into medium florettes (save the stalks for soup stock). Scrub the carrots and cut diagonally into slices. Put the veggies and tofu into a steamer basket and steam gently until veggies are crisp-tender.
While veggies are steaming, make the sauce:
1 tbsp butter
1 tbsp flour
1/2 cup milk
1 cup grated cheddar
Melt 1 tbsp butter in a saucepan on med-low heat. Add 1 tbsp flour and cook for 1 minute, stirring constantly. Add 1/2 cup milk and keep stirring. Turn up the heat and stir frequently until the sauce begins to thicken (don't let it boil). You can play with the amount of milk you add - if it gets too thick just add more milk (or water). Turn off the heat and add the grated cheese. Beat until the cheese has melted and is thoroughly incorporated. Add the jalapenos.
Serve the tofu and veggies over rice. I highly recommend Trader Joe' s frozen Brown or Jasmine rice - it tastes great and is done in the micro in 3 minutes so there's less chance of over-steaming the veggies (one of those English cooking phobias). Alternately, serve over mashed potatoes (awesome) or, for the brave, mashed rutabaga (heaven).