During my weekly cookbook reading hubby dropped a hint that we had a bunch of spinach that was on its way out, so if I could work it into my dish it would be wonderful. I already knew I was going with an appetizer theme so I kept my eyes open for recipes that included spinach. That’s how the journey for this recipe began. I have never tried the non vegan dish that I stole this idea from.
Oysters Rockefeller was named after the Rockefeller family because it was “as rich as the Rockefeller’s.” That alone might make you hate this recipe before you even try it but trust me, it taste amazing. You could plate it as an appetizer (2 per person) or share it with that someone special as a meal. According to this source, like oysters, tofu is considered an aphrodisiac, not to mention this dish is pretty sexy!
So in authentic Rockefeller, an anise flavored liquor called Pernod is added to the roux. I didn’t have any and wasn’t up to venturing out to buy it so I used fennel in my recipe. Again, I have never tried the original so someone who has might not be satisfied. Not knowing any better, we loved the flavor.
Overall this dish is pretty simple to make. You will need to allow at least 2 hours to marinate the tofu. Hope you enjoy it as much as we did!
Marinade & Tofu:
7 oz extra firm sprouted tofu, drained
1 tbsp olive oil
1/2 tsp vegan Worcestershire sauce
1/2 tsp sea salt
1/4 tsp kelp
Cut tofu into 2″ x 2″ squares about 1/4″ thick. I had 8 squares. In a 1 cup liquid measuring cup, mix ingredients from olive oil to kelp. Add water to equal 1/2 cup. Place tofu in a container where it will fit in a single layer. Cover with water mixture and marinade for at least 2 hours, flip tofu half way through.
Ingredients for the top:
1 tbsp vegan butter
1 shallot diced
1 fennel bulb (white part only) diced
1 tbsp flour
2 tbsp nutritional yeast (1 for sauce & 1 for bread crumbs)
1 tbsp miso
1 tsp garlic powder
1 tbsp Braggs
1 tsp dried basil
marinade from tofu (put tofu aside)
1 bunch spinach chopped
1/2 cup bread crumbs (I used Panko)
vegan bacon bits (optional)
hot sauce (optional)
Saute shallots and fennel in vegan butter over medium heat until tender (about 15 minutes.) Put shallot/fennel mix into a food processor or blender and puree. Put back in pan and add flour. Cook for ten minutes over medium heat.
You will need the broiler so if you have the type that needs to be preheated do so now.
In a measuring cup mix 1 tbsp nutritional yeast, miso, garlic powder, Braggs, basil and marinade. After flour has cooked for ten minutes mix in nutritional yeast mixture. Once complete mixed stir in spinach and saute until wilted.
In a bowl mix bread crumbs and 1 tbsp nutritional yeast.
On a baking sheet spread a thin layer of sauce from spinach to lay the tofu on. spread the tofu out a couple of inches apart. Cover each tofu piece with about a tablespoon of the spinach mixture. Cover with bread crumb mixture. Broil for ten minutes. Sprinkle bacon bits on just before serving. Had a dash of hot sauce to the top if you want to spice it up!