6 red bell pepper
3 yellow bell pepper
3 teaspoon olive oil
1 1/2 cup pistachios
4 1/2 pounds extra firm tofu
3/4 cup arrowroot powder
24 cloves minced garlic
12 tablespoons agar flakes (or 2 Tbl.
agar
powder)
1 Tbl sea salt
3 tablespoon extra virgin olive oil
4 Tbl extra virgin olive oil
3 cup chopped onions
3 cup chopped fresh fennel (or 3 cup
diced
celery plus 2 Tbl fennel powder)
12 packed tablespoons chopped fresh
basil
1/2 Tbl sea salt
6 cups Sauce Concassé
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Preheat oven to 325° F.
Wash, dry, halve, and seed peppers. Rub skins
with the first measure of oil. Place on a
baking sheet and roast for 30 to 40 minutes
or until they are soft and skins begin to
shrivel. Remove peppers and place in a brown
paper bag to steam for 10 minutes. When cool,
remove loosened skins, and dice into 1-inch
pieces.
Spread pistachios on a baking sheet
and roast
for about 15 minutes, or until lightly
browned
and very fragrant. Remove immediately
from
baking sheet and transfer to a container
to cool.
Reduce the oven temperature to 300° F. Rinse
the tofu, then press it dry. In a food processor,
combine the tofu, arrowroot, garlic, agar,
and salt and process until smooth. Add the
second measure of oil and process again briefly
until the oil is completely blended. Transfer
the mixture to a large bowl.
In a 10-inch frying pan, heat the third measure
of oil and sauté the onions for 5 minutes
over medium heat until transparent, then
add the fennel and sauté for about 4 minutes
longer. To the tofu mixture, add the sautéed
vegetables, bell peppers, pistachio nuts,
basil, and salt, then combine well.
Lightly wet a flat surface with water and
lay 2 pieces of plastic wrap down, overlapping
each other in the middle, to form 1 large
piece about 2 feet long and 1-1/2 feet wide.
Arrange the tofu mixture down the edge of
the plastic wrap closest to you to form a
log about 4 inches in diameter and about
10 inches long. Carefully roll the loaf in
the plastic wrap, working away from you,
until you reach the end. Twist both ends
securely closed. Cover the roll with 1 layer
of aluminum foil. Add 1 inch of water to
the bottom of a large roasting pan. Insert
a wire rack in the pan, and place loaf on
rack. Cover pan and place in oven. Steam
bake for 1 hour or until loaf reaches an
internal temperature of 150 to 160° F.
Remove pan from oven, take loaf out of pan
and set aside to cool, preferably overnight
in the refrigerator. When ready to use, remove
loaf from foil and plastic wrap, slice and
serve.
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