yes, i took a bit of a hiatus but i am back and ready to do some serious cooking...again! this past weekend was a perfect opportunity to throw some ideas together that had been rolling around in my head..so stay tuned.
this little number came to me, of all places, at the gym...i was thinking about silken tofu and how wonderfully creamy it is. I tossed around ideas of something interesting to do with it and this is what i came up with.
this would be a perfect appetizer for a nice dinner party OR perhaps for an Oscar party this weekend if you are attending one...be sure to serve right away while the flavors are melting together.
creamy tofu and basil phyllo wraps w/ crushed garlic and tomato sauce
1 package silken tofu
16 sheets phyllo
fresh basil leaves
1 ½ bulbs garlic
½ yellow onion - chopped
1 can crushed tomatoes
¼ cup red wine
1 tbsp sugar
¾ cup canola oil
1 tbsp crushed red pepper flakes
salt and pepper
in a 400 degree cover 1 bulb of garlic with olive oil. and a dash of salt. roast until golden brown, approximately 20-25 minutes. remove from oven and let cool.
slice your tofu into ½ in thick slices. Lay a slice onto 2 phyllo sheets laying back to back. sprinkle with some red pepper flakes.
in a medium saucepan add your crushed tomatoes, 2 cloves of garlic, onion, red pepper flakes, red wine, sugar and salt and pepper. bring to boil then let simmer for 20 minutes stirring frequently.
once the garlic has cooled, push each bulb out and mix into a small bowl with a dash of salt and pepper. add a tsp of the roasted garlic on top of each tofu slice and then lay 2 leaves of fresh basil on top. drizzle with a bit of olive oil and wrap up, sides first then the long portion. it should be sealed on each end.
heat your canola oil in a small skillet. add your wraps one at a time until lightly browned on each side. remove and set onto a paper towel. ladle ¼ cup red sauce and a sprig of fresh basil right away.
serve with red wine.