Tofu Cheese Poutine
20min
4 pers.
0min
Extra firm tofu
Lunches and dinners
Comforting Recipes
Ingredients
Tofu Cheese
400 g Soykei extra-firm tofu, well drained and patted dry
3 tbsp plain nutritional yeast
2 cups water
4 tbsp vegetable oil
2 tbsp coarse salt
1 tbsp sugar
1 tbsp light soy sauce
Poutine Gravy
2 tbsp cornstarch
2 tbsp cold water
6 tbsp unsalted butter
40 g / ¼ cup all-purpose flour
1 tsp onion powder
1 tsp garlic powder
½ tsp sweet paprika
½ tsp mustard powder
2 cans, 285 ml each, beef broth
1 can, 285 ml, chicken broth
1 tsp Worcestershire sauce
Pepper, to taste
Preparation
For the Tofu Cheese
- Crumble the tofu into a fine-mesh strainer and press well to remove as much preserving liquid as possible. Pat dry again.
- Place the tofu in a jar.
- In a small saucepan, heat all the other ingredients just until the nutritional yeast, salt, and sugar have dissolved.
- Pour the hot liquid directly into the jar with the tofu.
- Seal the jar and let marinate for at least 2 hours, either on the counter or in the refrigerator.
For the Gravy
- In a small bowl, dissolve the cornstarch in the cold water and set aside.
- In a saucepan, melt the butter and add the flour.
- Cook for 5 minutes, until the roux develops a nice colour. Add the spices and cook for 1 minute.
- Pour in the broths while whisking, then bring to a boil, stirring frequently.
- Let simmer for a few minutes before adding the cornstarch mixture to thicken the gravy.
- Adjust the seasoning and finish with Worcestershire sauce, mainly for colour.
- Keep warm.
Cook the fries using your preferred method: deep-fried, baked, in an air fryer, or use fries from a takeout counter.
To Serve
- Drain the tofu cheese through a fine-mesh strainer and press lightly to remove the excess liquid.
- Serve generous portions of hot, crispy fries and top with tofu cheese. Drizzle generously with poutine sauce and enjoy immediately.
Photos and recipe: J
JM_cuisine par Jonathan Michaud
