Vegan Tofu Napoleon Recipes

VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 small red onion, diced
3 celery ribs, diced
1 small red bell pepper, diced
1 pound fresh tomatoes
1 tablespoon tomato paste
1 (16-ounce) can diced tomatoes
1 cup chicken stock
1 cup heavy cream
1/2 cup fresh basil
Salt
Freshly ground black pepper
12 portobello mushrooms, cleaned and gills removed
Salt
Freshly ground black pepper
1/4 cup olive oil
12 slices fresh mozzarella cheese
12 large slices fresh tomato
6 sprigs fresh basil

Steps:

Preheat oven to 375 degrees F.
Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

VEGAN TOFU NAPOLEON

Vegan Tofu Napoleon image

An elegant, savory, and surprisingly easy way to prepare a vegan tofu dinner. I was served a similar dish at a very high-end restaurant, and decided to create my own version. Decorate with extra tomatoes and parsley and drizzle balsamic reduction on top (see footnote).

Provided by Dawn Camacho

Categories Squash Recipes

Time 35m

Yield 3

Number Of Ingredients 13

Ingredients

olive oil
1 (12 ounce) package extra-firm tofu, cut into 1/4-inch thick slices
6 small carrots, peeled and sliced lengthwise
½ yellow onion, sliced into rings
salt and ground black pepper to taste
1 tablespoon maple syrup
1 (15 ounce) can chickpeas
1 tablespoon lemon juice
¼ teaspoon sea salt
¼ teaspoon ground cumin
1 large zucchini, sliced lengthwise
12 grape tomatoes, halved lengthwise
2 tablespoons torn fresh basil leaves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
Pat tofu slices dry with a paper towel and lay on the prepared baking sheet. Lay carrots next to tofu and add onion. Sprinkle salt and pepper over tofu. Drizzle maple syrup over carrots.
Bake in the preheated oven for 10 minutes.
Drain 1/2 the liquid from the chickpeas. Mash chickpeas in a large bowl with the remaining liquid, lemon juice, sea salt, and cumin to make the filling.
Turn over the baked tofu, carrots, and onion. Add zucchini and tomatoes. Continue baking until vegetables are tender but not mushy, 5 to 10 minutes more.
Arrange 1/3 the tofu on a serving plate. Top with some zucchini and a spoonful of chickpea filling. Add carrots and onion. Repeat layers, finishing with tofu on top. Sprinkle basil on top. Repeat with remaining tofu, vegetables, filling, and basil.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 46.4 g, Fat 12.8 g, Fiber 9.7 g, Protein 18.8 g, SaturatedFat 1.5 g, Sodium 574.1 mg, Sugar 12 g

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