Friday, June 4, 2010

FNF - Rachel Ray - Spring Chickn Towers


Spring Chickn Towers with Asparagus and Lemon Dijon Sauce

Hey gang, it's Food Network Friday again. If you're new to the blog, this is a fun challenge we try to do once a month or so. We pick a Food Network recipe and do a vegan interpretation of that recipe. Each entry is posted at Tami Noyes' sight Vegan Appetite. Check it out!

If you are a Rachel Ray fan, I have good news for you. I've been able to veganize and reduce the fat for this recipe just in time for swimsuit season. As a side note, I don't usually like to use prepared meats and such, but it seemed to work well for this recipe. It makes it fast and easy. This recipe boasts only 287 calories per serving and about 12.7g fat. It comes together fairly quickly for an easy and fancy weeknight meal.


3 Servings


12 - 16 oz extra firm tofu (1 package), pressed
3/4 cup Daiya Italian Blend Cheeze
6 Yves Deli Ham slices
1 lb fresh asparagus trimmed to 4 inch pieces
1 cup low sodium vegetable broth
1 tablespoon arrowroot powder
juice of 1 large lemon (approx 1/4 cup)
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1/4 cup loosely packed flat leaf parsley, chopped
pinch white pepper


Slice tofu block into 3 equal rectangles. Take each section and slice into three equal thin rectangles. If you prefer, you can use cookie or biscuit cutters to make fancy shapes. Smoke with apple or alder wood for 15 minutes. You can use right away or refrigerate for up to 2 days. As an option, you can purchase pre-smoked tofu.

Steam or blanch asparagus until just bright green. Do not overcook. You want it a bit firm and crisp. Keep warm.

Start sauce by mixing 1 cup cold water, bullion, lemon juice, and arrowroot in a small saucepan over medium heat. Whisk frequently until sauce thickens. Turn off heat. Stir in dijon mustard and parsley. Keep warm.

Preheat oven to 450.

Cut small hole in middle of tofu and ham slices for asparagus spears if desired. If you prefer you can serve asparagus on the side. If your tofu has been chilled; on griddle or in iron skillet, warm apple smoked tofu and ham slices. Once warm layer in iron skillet or other oven safe dish sprayed with cooking spray to prevent sticking. Layer by first putting slice of tofu, then 1 slice ham cut or folded to the size of the tofu, then carefully layer shredded Daiya Italian blend (approx 2 tablespoons per layer), repeat and finally top with last slice of tofu. If you are putting the asparagus in the tower, put two small spears cut to approximately 3-4 inches in length in the hole.

Once the towers are layered in the pan, bake for 5-8 minutes until cheese starts to melt.

While the towers are baking, spread sauce evenly over 3 plates. Place cooked towers in the center of sauce. Garnish plate with remaining asparagus spears and quartered cherry tomatoes (optional).




4 comments:

Tami (Vegan Appetite) said...

Kim, that is stunning! Tofu would be perfect with that sauce.

Veg-In-Training said...

Thanks. It was really easy as a bonus! The sauce itself is only 20 calories per 1/4 cup serving!

Liz said...

Looks amazing. I love to home smoke tofu. I have a killer Artful Vegan smoked tofu dish to blog about net week!

Veg-In-Training said...

Oh that sounds so good. I love Millenium. I can't wait to go there again. I haven't made much from Artful Vegan. I need to pull that one out again.