79min 4 ppl
Roast Tofu with Morels and Vin Jaune
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 12 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 24g
Carbs 9g
Fats 38g
About this dish
Pressing and searing tofu to a deep mahogany crust, then finishing it in a Comté-enriched vin jaune and morel cream, transforms a humble ingredient into something that holds its own against the Jura's classic poulet aux morilles.
Allergy Info
Dairy, Soya, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Shallotfinely minced1 medium
- Garlic clovesfinely minced2 cloves
- Fresh flat-leaf parsleyfinely chopped1 tbsp
- Fresh thyme leaves1 tsp
Dairy & Eggs
- Double cream300 ml
- Unsalted butter2 tbsp
- Comté cheesefinely grated60 g
Plant Proteins
- Extra-Firm Tofupressed dry and cut into 4 equal slabs800 g
Tins & Jars
- Vegetable stockhot200 ml
Dried Goods
- Dried morel mushrooms30 g
Spices & Seasonings
- Fine sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- Vin jauneor dry fino sherry as substitute250 ml
- Neutral oil2 tbsp
Utensils
- Fine-mesh sieve
Method
1
Tear or halve the dried morels and place them in a heatproof bowl. Pour the hot vegetable stock over them and soak for 20 minutes — this stage is unattended. Lift the morels out, squeezing gently, and strain the soaking liquid through a fine-mesh sieve lined with a paper towel; reserve both morels and liquid separately. Pat the tofu slabs thoroughly dry with kitchen paper, then season all surfaces with salt and white pepper.
Approx. 5 minutes
2
Cover and rest the seasoned tofu at room temperature for 20 minutes to allow the seasoning to penetrate — this stage is unattended.
Approx. 1 minute
3
Heat the neutral oil in a wide, heavy skillet or sauté pan over high heat until the oil begins to shimmer and just smokes. Add the tofu slabs in a single layer without crowding and sear, undisturbed, for 5–6 minutes until the underside is a deep, lacquered mahogany and releases cleanly from the pan.
Approx. 6 minutes
4
Flip the tofu and sear the second side over high heat for 4–5 minutes until equally golden. Transfer to a warm plate and tent loosely with foil.
Approx. 5 minutes
5
Reduce the heat to medium-low and add 1 tablespoon of butter to the same pan. Add the shallot and cook, stirring, for 3–4 minutes until completely softened and translucent with no colour.
Approx. 4 minutes
6
Add the garlic and thyme and cook for 1 minute until fragrant.
Approx. 1 minute
7
Add the drained morels to the pan and cook, stirring, for 2 minutes until they begin to colour at the edges.
Approx. 2 minutes
8
Pour in the vin jaune and raise the heat to medium-high; cook for 4–5 minutes, scraping up any browned bits, until the wine is reduced by half and the raw alcohol has cooked off.
Approx. 5 minutes
9
Add the reserved morel soaking liquid and cook for 3–4 minutes until reduced by one third and the sauce is concentrated.
Approx. 4 minutes
10
Pour in the double cream and reduce heat to medium; cook for 6–8 minutes, stirring occasionally, until the sauce coats the back of a spoon and leaves a clear line when a finger is drawn through it.
Approx. 7 minutes
11
Remove the pan from the heat and stir in the remaining tablespoon of butter and the grated Comté until fully melted and the sauce is glossy. Adjust seasoning with salt and white pepper.
Approx. 3 minutes
12
Return the seared tofu slabs to the sauce, spooning the morel cream over them; warm over low heat for 2 minutes. Scatter with flat-leaf parsley and serve immediately.
Approx. 3 minutes
