A lengthy but rewarding dish with multiple layers. The entire cook time is about 4 hours, but the individual constituents don’t require much prep. You can also serve this dish over roasted potatoes, french fries and other potato goodness. A table top convection oven or even a toaster oven will work for the tofu — you just need a consistent, dry heat.
Ingredients
For the tofu
250g tofu extra firm tofu, shaved (1)
1 cup mushroom stock
1/2t red Thai chili paste (or similar and/or to taste)
2T maple syrup
1T red miso
1T fresh garlic, minced
2T tamari
1/2t coarse sea salt
Sea salt and black pepper to taste
Optional: a dash of liquid smoke, and a tablespoon of minced anise if you just happen to have some lying around.
For the kale
1 cup kale, finely chopped
1/4t coarse salt
1/2T cooking oil
1T nutritional yeast
Sea salt to taste
For the dumplings
2 cups water
1 large yellow potato in 1/2″ dice (about 1 to 1 1/4 cups)
1 cup hard wheat flour
1/2t coarse sea salt
1/2T milled flax seeds
1 liter water with 1/2T coarse sea salt
1T olive oil
1T nutritional yeast
Sea salt and black pepper to taste
Optional: add 1/2t garlic powder and/or 1/2t onion powder to the dumpling dough for more flavour.
For the gravy
2T cooking oil separated
1/4t of coarse sea salt
1 medium vidalia onion, finely chopped (about 1 cup)
2t dried, ground cumin
1t dried, ground coriander
2T fresh garlic, minced
1t of black strap molasses
1T of lemon juice
1T of tamari
1/2 to 1 cup passata (or tomato puree)
1 1/2 cups of dark ale (2)
1 cup of vegetable stock
1T arrowroot whisked with 2T cold water
2T nutritional yeast
1T nori flakes
Sea salt and black pepper to taste
3-4″ scallion green for garnish
Optional: a little red Thai chili adds some nice flavor to the sauce as well.
Instructions
First, start the tofu, then the dumplings, then the sauce and then the kale.
Shave the tofu with a spiralizer or mandoline — or, use this as an opportunity to practice your knife skills (just be careful with your fingers). Whisk together the ingredients for the tofu’s marinade, except for the stock. Toss the tofu and marinade on the counter for about 30 minutes.
Preheat the oven to 450F. Add the tofu to a lightly oiled roasting pan or baking sheet with sides. Whisk the stock with the remaining marinade. Pour over the tofu. Bake for 10 minutes. Reduce the oven temperature to 180F and roast with the door slightly ajar, turning here and there, until the stock is absorbed, the pan is dry, and the tofu is brown and chewy — expect about 3 – 4 hours.
Bring 2 cups water to a boil and add the diced potatoes. Cover, reduce heat to low and simmer for 20 – 30 minutes until fork tender. Alternatively, you can steam the potatoes for a lighter texture. When done, drain and puree the potatoes unit smooth. Cover loosely, and refrigerate at least 2 hours to cool and dry.
While the potatoes setup, start the gravy. In a large frying pan with a lid, bring the oil to heat with the sea salt on medium high. Add the onions and saute for 3-5 minutes (until they’re start to soften and wilt). Add the cumin, coriander and garlic and saute for 3 minutes. Add the molasses and stir to combine. Spread the onions evenly across the bottom of the the pan. Reduce heat to low. Cook for 30 minutes stirring frequently until the onions have caramelized.
When the onions are caramelized, add the lemon juice and tamari and deglaze the pan. Return the pan to medium high heat. For a thicker, more tomato tasting gravy, use the full cup of passata. For something more balanced, stick with 1/2 cup. Add the passata and stock to the pan. Stir to combine, and cook for 2 minutes. Add the beer, stir to combine and cook until the liquid reaches a simmer. Reduce the heat to medium low and simmer until until the sauce is thick and has reduced by half or so (expect at least 30 – 40 minutes).
As the gravy thickens, about 25 minutes into its reduction, start the kale. Toss the kale with the oil and add to the roasting pan with tofu. Increase the oven temperature to 400F. Roast for about 10 minutes, or until the kale is nicely wilted. Finish the tofu at this temperature, and remove either the kale or the tofu as necessary and set aside.
When the potatoes have setup, and the tofu is starting to brown nicely, pour off any condensed water and mix the potatoes with 1/2 cup flour, flax and 1/2t sea salt and mix well to form a soft but coherent dough. Add the garlic and onion powder if you’ll be using it. Add more flour in tablespoons as you need it — or, if you prefer a heavier dumpling, start with 3/4 cup and go from there.
Bring the water and 1/2T sea salt to a boil in a large pot. Pinch the dough in 1T sizes and roll into balls. When the dumplings are ready, drop them gently into the boiling water. Swirl the pan gently. Boil until the dumplings start to float (perhaps 3-5 minutes –but they’ll float when done). Drain the dumplings and in a large, shallow bowl, toss with 1T olive oil and 2T nutritional yeast.
When the kale, tofu and dumplings are ready, whisk the arrowroot and the water and add slowly to the gravy, stirring continuously, until thickened. Add the nutritional yeast and nori flakes and stir to combine. Let stand 5 minutes to cool. Season to taste.
To assemble, season the dumplings to taste and plate in an even layer on the dish. Pour the gravy over top. Layer the kale and tofu in sprinkles, garnish with scallion greens sliced on an angle and serve.
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The qualify of the tofu will make a big difference to the finished dish. If necessary, press your tofu beforehand.
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The quality of the beer is very important to this recipe. Pick a well-balanced one. I normally use dunkel for the malt flavour or dark ale for this kind of dish. Also, it’s uncommon, but some beers are still filtered using isinglass and other animal products. Be sure to check!
