James was a chef in Chicago that I learned a lot from. One night he was feeling appreciative about some of the stuff I had done for him so he made me a Tofu Cordon Bleu. I have dreamt of that dish many times since. It wasn’t until last week that I tried to emulate it. While my version is nowhere near as good as the original (or at least my memory of it) J-Fur and I still enjoyed it enough to share.
Tofu Cordon Bleu
(printable version)-1 block of firm or extra firm tofu
-1/4 teaspoon of salt
-1/8 teaspoon of black pepper
-1/2 cup of Italian breadcrumbs
-6 slices of veggie bacon (I used Morningstar)
-6 slices of low-fat Swiss cheese
3. Discard the paper towel. Thinly slice the tofu into matching rectangles (I was able to get six pairs from the block).
4. Line a square baking dish with just enough bread crumbs to cover the bottom. Place six tofu slices (one from each pair) in a single layer on top of the breadcrumbs. Cover each tofu slice with 1/2 a piece of Swiss cheese and 1 slice of veggie bacon (ripped into small pieces). Top with the other slice of tofu and breadcrumbs (to cover).
5. Bake Tofu Cordon Bleu for 35 minutes.
6. Remove from oven and place another half slice of Swiss on top of each Tofu Cordon Bleu. Bake an additional five minutes. Serve with steamed asparagus and mashed cauliflower.
Thinking back I can’t remember much about 1986. Was that the year I nearly died from attempting to play hide-n-seek in my grandmother’s farm machinery? Not sure. What I didn’t almost die from is “Undertow” the name of a track on 1986‘s new album Everybody is what I think they are (I hate water). With this track 1986 has ensured that I won’t forget their band in the same way that I did the year.
New playlist coming this weekend.