Smoked Tofu with Potatoe Saffron Cream
This one is fully vegetarian and a Zafferia original. Replacing the butter and omitting the cheese easily turns it into a fully vegan dish. But no worries, it’ll still be absolutely delicious.
Ingredients for two people:
- 4 medium-sized potatoes
- 1 small onion
- 1 glass of milk
- 20 g of butter
- 30 g of grated parmesan cheese
- 150 g of smoked tofu
- Salt
- Black pepper
- Nutmeg
- 20 g of toasted sunflower seeds
- 1 capsule of Zafferia saffron
- A small pinch of saffron pistils for seasoning
- Peel the potatoes and cut them into pieces. Place them in a large pot and cover with plenty of cold water. Then, add salt, put the pot on the stove and boil until the potatoes are soft. Mash the potatoes with a fork and add salt, pepper, and season with a little grated nutmeg.
- Fry the chopped onion in another saucepan with a knob of butter and when transparent, add it to the potatoes and blend well until you get a thick cream.
- Gradually add milk and mix well in order to obtain a homogeneous creamy consistency. You can control the density of your cream by varying the amount of milk you add.
- Add the saffron to obtain the golden colored fragrant cream and let it thicken for 10 minutes over medium heat while stirring occasionally.
- At the end, add the parmesan cheese and continue to stir for a few more seconds until it is absorbed in the cream. Put the cream in two deep plates.
- Cut the tofu into small cubes. Then, pour a drizzle of oil into the same pan that was used to fry the onion and sauté the smoked tofu for a few minutes until it is browned.
- Add the tofu to the plate and season your dishes with toasted sunflower seeds and saffron threads.