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Posted on May 17, 2012

breaded tofu fillet on a bed of braised leeks with roast new potatoes and roast garlic-parsley sauce

This months new recipe by our head chef Tony Keogh

One thing I miss being a vegetarian is breaded fish, The sights, sounds and smells of the local Italian “chipper” evoke fond childhood memories of take away cod and chips. When I was a child we would sometimes go for a drive to Howth and sit on the pier with breaded cod, soggy chips and little plastic tubs of mayonnaise . I used to love this, all washed down with a small glass bottle of coke. The following recipe is a more refined vegan take on this classic. I hope you enjoy

I did not take exact notes, as I prepared this but it is pretty straight forward and there is a wide enough berth for error which makes it a nice recipe to work with. This quantity should serve about 4 people. there are 3 components to the dish, there are the vegetables, the sauce and the tofu. you will need firstly to marinade the tofu. to do this you will need to take a 400 gram rectangular block of tofu and cut it length ways into 4 “fillets”. prick these all over with a fork to absorb the marinade and lay them out flat on a roasting tray. The marinade; In a bowl whisk together, 50 ml soy sauce, 25 ml vegetarian worstershire sauce, pinch of chinese five spice, 1/2 tsp of chopped tarragon [dry will do]1 tsp dijon mustard, a dessertspoon of agave syrup, 2 cloves of finely chopped garlic, a dessertspoon of nutritional yeast. whisk all this together, the liquid should be cloying and a little sticky. now rub the marinade into the fillets and leave them back into the roasting tray to absorb while you prepare the rest of the dish.

you will need

for the vegetables; 16- 20  baby potatoes, 3 large leeks,

for the sauce; 50 mls sunflower oil, 30 grams cream flour, 380 ml unsweetened soy milk, a dessert spoon or two of unsweetened soy yogurt, 30 grams flat leaf parsley, 4-5 cloves garlic, pinch of ground nutmeg, 1 heaped tsp of dijon mustard

for the tofu; 4 marinaded tofu fillets [see above], bread crumbs, either make your own form 5-6 slices or buy a bag from the shop, about 2 dessertspoons of flour mixed with a little water to make a viscous paste think yogurt.


By reading the above, this may seem like a lot of work but believe me it is deceptively easy. just make sure you are well organised and everything will fall into place. start by roasting the potatoes. coat the potatoes in a teaspoon of salt, a little olive oil, some black pepper and a pinch of paprika [smoked is best]. spread them out on a parchment lined baking tray and place them on the top shelf of a preheated oven [200 degrees] to do their thing. keep an eye they should take about 20 minutes.

Okay, nest roast the garlic for the parsley sauce. throw the whole unpeeled cloves of garlic on to a cleared corner on the potato roasting tray. These will take about 15, they should be ready just before the spuds.

next to braise the leeks, trim off the ends, discard or keep at your own discretion. slice the leeks cross-ways into 3 cm barrels and drop into a bowl of salted water to rinse off any grit. when done place them into a deep roasting dish with a dessertspoon of sunflower oil, 50 ml water and a pinch of salt. Cover with pierced foil and bake on the middle shelf of the oven. These will also take about 20 minutes keep an eye. for the last 5 minutes or so remove the foil. it is only used during the initial stage of the cooking to prevent the papery exterior from scorching.

When the potatoes and the leeks are ready leave them sitting covered in the bottom of a warm oven [100 degrees] while you get everything else organised.

okay the sauce; in a medium saucepan over a medium flame or hob, heat the sunflower oil and add the flour. stir to form a paste and stir continuously to cook out the flour. lower the heat and slowly add the milk. allow the sauce to thicken and simmer for a couple of minutes. set aside. peel the garlic and add to the sauce along with the mustard, nutmeg, parsley yogurt and seasoning. using an immersion blender, puree the sauce until it is velvety smooth.set aside lidded until required.

for the tofu; In a large flat based frying pan heat about 1 cm of sunflower oil over a medium heat. while it is heating, finish the tofu. okay you will need to organise two plates one with the flour/water and one with the breadcumbs. remove the fillets from the marinade, rub off any excess and dredge them individually in the flour/water mixture, shaking off any excess and then into the breadcrumb mixture. when the oil is hot add the fillets two at a time. They dont take long, they will probably need to be turned after 40 seconds or so. fry the other side for about the same until nice and golden. remove with a tongs and leave on kitchen paper to absorb excess oil. repeat the same with the other two fillets.

plate up. flood each plate with sauce. place a mound of leeks slightly off centre on each plate and put a tofu fillet on top of each mound. spoon 4-5 potatoes to the side of this and garnish with a few sprigs of parsley. place a wedge of lemon on top of each fillet. serve immediately