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Parsley Tofu

By • Feb 28th, 2009 • Category: Soups and Stews, Tofu Print Print

Parsley Tofu

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This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become a new family favorite. Serve with egg noodles, macaroni, or my preferred way, over steamed potatoes.

Serves 4

Ingredients
I pkg. extra firm tofu, drained, pressed, cubed
Kosher salt
Vegetable oil for frying

1/2-1 c. fresh chopped parsley
5 c. mild vegetable stock
8 T. margarine
8-10 T. all purpose flour
Salt and pepper

To prepare:
Heat vegetable oil in a large skillet over medium heat. Add tofu and Kosher salt and brown tofu until crispy. When the tofu is finished, remove and drain on paper towels. Without rinsing the skillet, add margarine to the pan and melt it down. Allow it to get just a hint of color, then add the flour a few tablespoons at a time, stirring continuously. When all the flour is blended, begin whisking in the stock a few cups at a time. Once the sauce is nicely smooth, add the tofu and continue cooking for a few minutes, then throw in the parsley and stir well. Season with salt and pepper and serve hot on a bed of noodles or steamed potatoes.

Note: You can replace the tofu with your own favorite chicken substitute such as Quorn Tenders or Tofurkey.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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2 comments
Linda
Linda

This recipe sounds good. Plan to try it soon. Could you help me with another tofu recipe of yours. Can't find it and want to make it again. Tofu is frozen, thawed and sliced. Water is squeezed out. Then it is marinated and either baked or fried with bread crumbs and seasoning, a mock fish dish. Please, please can I have the recipe? Promise I won't lose it this time. Thank you.

Donna
Donna

I've been making this for a while and recently added a few ingredients that step it up a notch. Try adding sauteed onions and mushrooms and a splash of a sweet wine (ie marsala) towards the end. yum!

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