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Posted By Toni Fiore On February 28, 2009 @ 5:50 pm In Soups and Stews,Tofu | 2 Comments
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.
I pkg. extra firm tofu, drained, pressed, cubed
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
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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