Monday, June 9, 2008

One Amazing Dish

Let me start off by saying, this is not your 70's-style tofu. This is tofu prepared in an elegant and upscale way. This is fine dining tofu.

Imagine Marsala-marinated tofu, coated with herbed panko crumbs and pan-seared until it's got a gorgeous crispy golden crust. Close your eyes and imagine this ethereal tofu perched on a mound of rosemary garlic mashed potatoes, and topped with an earthy mushroom Marsala sauce. Now this is tofu.

I first tasted this tofu dish at The Farm Cafe in Portland Oregon. I was having dinner with my good buddy Joanna, and she highly recommended the tofu. After careful scanning of the menu, chock-full of local, fresh, organic produce, this was definitely the dish that caught my eye. Herbed Crusted Tofu With A Mushroom Marsala Sauce. OMG! It had my name written all over it! The dish was divine. So much so that I started holding it up as my standard of what a good tofu dish should be. No problem preparing this at home, right? Wrong, actually. This was a tougher nut to crack than I imagined.

So, fast forward to last month, when the owner of The Farm Cafe accepted my offer to come prepare her amazing herbed-crusted tofu on Everyday Dish. Now everyone can learn their secret to a fabulously prepared tofu dish. And, we all have a delicious new tofu recipe to serve at our next dinner party, or try out on our tofu-phobic husbands/children/friends.

The recipe and video are up now on Everyday Dish. Thank you Fearn and Russel and The Farm Cafe, for sharing your delicious recipe with us. Now, what are you waiting for? You've got to try this dish!


Vegan_Noodle said...

Oh thank you thank you thank you Julie for getting this on Everday Dish!! I had this during a visit to Portland about a year ago and have not forgotten it (how could I?). And now I can make it at home!! So excited :-)

Shellyfish said...

Oh my dog this looks & sounds amazing! I'm checking out the video right away!

Bryanna Clark Grogan said...

I'm gonna make this tonight, Julie! I was wondering what to make! I have some wild oyster mushrooms I can use instead of the creminis. Thanks!!

MeloMeals said...

This looks and sounds awesome!

Off to watch the video!

Animal-Friendly said...

Boy, does that tofu look good. It looks so fancy, but the recipe doesn't seem difficult at all. Thanks so much for posting it- I can't wait to make it and impress people!

Sheree' said...

I love had a variation of your pancakes on Sunday and we love them. I linked them on my blog. You are awesome Julie!

Lisa (Show Me Vegan) said...

This looks amazing! Thank you for posting so many recipes to make vegan dining a pleasure.

Melisser; the Urban Housewife said...

I meant to eat at The Farm while I was in town, but it just didn't happen. I've heard SO many good things about this dish.

spiceislandvegan said...

I just watched the video. Wow, seems easy to do. Thanks for sharing to us. I love the simplicity of the recipes. I recommend your site to a friend who wants to learn to be a vegan.

Picks Over Peas said...

Thanks so much for sharing this recipe! It sounds delicious - I can't wait to try it!!

Zara said...

Oh wow. That's getting added to my cooking list.

MeganFabulous said...

There is no way I could replicate that!! I have been intimidated by the recipe in Joanna's book!

Bobbi said...

Even though I haven't been to the Farm Cafe yet, I've heard about this dish due to its legendary status. Thanks for bringing it to our kitchens Julie! xo

13moons said...

This looks amazing. I just watched the video, and about five others, and saved recipes for this and the Peanut Sesame noodles which I will be making soon.

I have a question about your oil sprayer. A few years ago I had the Misto sprayer, which I ended up tossing, and I just searched for the one you were using on the videos and read reviews saying that others didn't spray, just dribbled, got the oil all over peoples hands instead of in the pan, etc. Yours looked like it worked well. Are you happy with it? Is it the kind you have to pump? If you would recommend it, where did you get it, and what brand is it? I would really love not having to throw out all those cans, and being able to use my own quality oils.

Thanks! Anita

spiceislandvegan said...


I tried this recipe and it is delicious. The only difference is that my gravy turns milky (opaque) from the silk, unlike what looks in the picture. But this is so good and it smelled so good when I cooked it. Thanks for the recipe. I am interested to know about your oil spray too. Mine has a lot of problem. What is the bran?


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