Oh dear… what a feast. On days like these you can feel that digesting is really hard work for the body.
There’s one good thing about those decadent silvester meals though: any danger of underweight is definitely banned for another two weeks.
Yesterday I made, as I mentioned in the previous post, our traditional silvester meal: a creamy tofu fondue in a loaf of bread.
Unfortunately it didn’t turn out as perfect as I hoped it would: the bread was bigger as usually (I used more dough), so the amount of tofu sauce didn’t suffice to fill it up completely. Nevertheless it tasted great, as it always does.
Here’s how it’s done:
- 600g white flour
- 1 tablespoon of dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- ca 500ml lukewarm water
(or alternatively buy a loaf of soft white bread)
- 350g soft tofu (silk tofu or any other that can be blended into a smooth tofu cream)
- 250ml soy cream (or soy milk, if you don’t have cream)
- eventually up to 200ml more soy milk, if you want the fondue to be more liquid
- 1 bag of jelly powder (12g) or alternatively corn starch or carob gum
- 1-2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 pulp elephant garlic or 3-4 garlic cloves (grated or crushed)
- some salt and pepper
- optionally some more garlic powder
also optionally some veggis for dipping:
- … or whatever you like
- mix the dry ingredients
- add water and knead dough thoroughly until it’s smooth
- let rise on a warm place for about an hour
- knead again, then form a round loaf and put it on a greased baking tray or on a baking sheet
- preheat oven to 180°C/350°F while you let the bread rise for another 10-15 minutes
- put bread in oven and bake for ca 30 minutes until it’s done
- take bread out of the oven and let cool, eventually brush surface with water, as it’s easier to cut when it’s soft
- cut a round hole in the top and remove the lid
- now hollow out the loaf, but don’t remove too much of the soft stuff – you don’t want the loaf to get leaky
- cut or rip the removed soft bread from the inside into little pieces, put them aside and cover with plastic wrap, so they won’t dry out – you’ll need them later for dipping
- break tofu into smaller chunks or crush with a fork
- then put tofu in blender and blend until it’s smooth and creamy
- add soy cream/soy milk and blend again
- add jelly powder, spices and elephant garlic, blend again
- put tofu sauce into a pot and boil up for a couple of minutes, while stirring continuously
- pour tofu sauce in the hollow loaf of bread and cover with bread lid
- wrap loaf into tin foil – if you don’t it will burn!
- put wrapped loaf on a baking tray and bake at 180°C/350°F for about 30 minutes
- you can unwrap the top of the loaf towards the end of the baking time if you prefer your bread to be more crispy
Once the baking time is over, unwrap your loaf and serve it with the bread you removed from the inside and, optionally, some veggis or whatever else you like to dip.