Here is a another meal I prepared for my vegan friend Michael. Always a challenge but after some trial and error I have hit upon combinations that satisfy vegans and meat eaters as well. (at least some meat eaters)
Preparing the tofu.
I used a typically store brand organic extra firm tofu, drained and sliced into two steaks. Place the steaks on a dry cloth towel and cover with another. Place a heavy book on top and let sit about two hours. This will squeeze much of the excess liquid out and begin the firm up the texture. Next place the steaks in a large dry pre-heated non stick skillet. Allow some room in between the steaks. Allow tofu to brown on all sides. Press them with a slotted spatula to squeeze out more of the moisture. When browned nicely golden, remove and allow to cool. The steaks will now have a much more solid meaty texture. Season or marinate to your tastes. Bake, fry, or grill to heat before serving.
Simple roasted garlic. Place several peeled garlic cloves on a small piece of foil. Drizzle with olive oil, sprinkle with salt and pepper. Wrap tightly and place in a 400 degree oven for 15 minutes. Allow to cool before handling. The cloves will be soft and sweet.
For the puree, boil one head of cauliflower and two peeled parsnips in salted water until soft. When done, drain and add butter, salt, pepper, 1/4 cup broth or stock, and roasted garlic. Blend until smooth and light.
For the peppers, just toss with garlic and basil until lightly softened.
And here is the result:
