50min 4 ppl
Vegan Cervelle de Canut with Silken Tofu
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
310 kcalper person
Protein 12g
Carbs 28g
Fats 16g
About this dish
A plant-based riff on Lyon's silk-worker's cheese: silken tofu, drained overnight and blended until cloud-light, stands in for the fresh fromage blanc of the original. White wine vinegar and Dijon mustard bring the tang, a full hand of chives, tarragon and chervil brings the green freshness, and sliced radishes and toasted sourdough round it out.
Allergy Info
Gluten, Soya, Sulphites, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Shallotvery finely minced1 small
- Garlic clovesminced to a paste with a pinch of salt2 cloves
- Fresh chivesfinely sliced4 tbsp
- Fresh flat-leaf parsleyfinely chopped3 tbsp
- Fresh tarragon leavesfinely chopped2 tbsp
- Fresh chervil leavesfinely chopped, or extra parsley1 tbsp
- Radishesthinly sliced, to serve1 punnet
Dairy & Eggs
- Plain unsweetened oat cream3 tbsp
Dried Goods
- Silken tofudrained600 g
- Sourdough or rye breadto serve4 thick slices
Spices & Seasonings
- Flaky sea saltplus more to taste1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- White wine vinegar2 tbsp
- Dijon mustard1 tbsp
- Extra-virgin olive oil3 tbsp
- Dry white winesuch as Macon or other Burgundy blanc1 tbsp
Utensils
- Fine-mesh sieve with muslin
- Food processor
- Mixing bowl
- Spatula
Method
1
Line a fine-mesh sieve with a double layer of muslin or a clean linen cloth and set it over a deep bowl. Spoon in the drained silken tofu, fold the cloth loosely over the top, and place a small plate on top.
Approx. 5 minutes
2
Refrigerate for 8-12 hours to allow the tofu to drain and firm slightly, concentrating its texture.
Approx. 600 minutes
3
Transfer the drained tofu to a food processor. Add the oat cream, white wine vinegar, Dijon mustard, salt and white pepper. Blend on high for 90 seconds until completely smooth and airy, scraping down the sides once.
Approx. 2 minutes
4
Scrape the blended tofu into a large mixing bowl. Add the minced shallot, garlic paste, chives, parsley, tarragon, chervil, olive oil and white wine. Fold together firmly with a spatula until the herbs are evenly distributed throughout.
Approx. 3 minutes
5
Taste and adjust salt, vinegar and pepper - the mixture should be bracingly tangy and well-seasoned. Cover and refrigerate for at least 1 hour to allow the flavours to meld.
Approx. 60 minutes
6
Spoon generously into chilled bowls or ramekins, finish with an extra drizzle of olive oil and a scatter of chives, and serve alongside sliced radishes and thick slices of toasted sourdough or rye.
Approx. 3 minutes
