1 onion, diced
3 celery stalks, chopped
2 carrots, chopped
2 cloves garlic, chopped
5 tarragon sprigs
Almond or olive oil
1Tb sea salt
2 Lt water
1 block firm tofu, drain water and cut into blocks
½ bunch Dutch carrots, trimmed and peeled
1 bunch of asparagus, trimmed
1 C peas
½ C blanched almonds
½ bunch continental parsley, add stems to broth
1 garlic clove
1Tb almond or olive oil
1tsp sea salt
In a large pot heat 2Tb oil add onion, celery, carrot (not Dutch)and garlic; sweat for a few minutes until softened. Add tarragon, peppercorns, parsley stems, salt and water. Simmer for 40 minutes, liquid will reduce by half.
For the crumb, Blitz together all ingredients.
Pre heat oven to 160°
Heat 1Tb oil in fry pan and fry tofu on all sides. Press crumb together firmly and place on top of tofu. Bake in oven for 15mins or until crumb is golden.
Strain broth into a bowl, discard solids. Return liquid to pot over a medium heat and season to taste. Simmer Dutch carrots in broth for 5mins. Add asparagus and peas cooking for a further 5mins.
To serve, gently place crumbed tofu in bowl, pour broth and vegetables around.
Tarragon has the flavor of sweet aniseed and mild vanilla. This recipe is also great with the fish replacing the tofu.