Julians tofu scallops
Chef
Julian Martinez
Hospital
Presbyterian Rust Medical Center
Prep time
20 minutes
Cook time
30 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
Tofu Marinade
2 packages firm tofu
2 cups lemon juice
2 cups extra virgin olive oil (EVO)
4 garlic cloves
1/2 cup cilantro
Pinch of salt
Black Bean Salad
2 cans black beans
1 red onion, small diced
2 red bell peppers, small diced
2 jalapeños, minced
1 bunch cilantro, minced
2 teaspoons cumin
1 cup corn
Juice of two whole limes
Salt to taste
Mix all ingredients together.
Cilantro Rice
2 quarts white rice
4 quarts water
2 cups cilantro
2/3 cup oil
4 tablespoons fresh lime juice
3 cloves garlic
2 yellow onions, cooked translucent
Sweet Corn Cream
4 cups corn
6 shallots
1/2 cup garlic, minced
2 carrots
6 stalks celery
2 russet potatoes, diced
1 tablespoon plus 1 teaspoon thyme, minced
4 ounces white cooking wine
1 cup chicken base
4 cups water
2 quarts heavy cream
Crumble Topping
2 cups Panko bread crumbs
2 cups toasted pine nuts
Lemon Cloud
1 1/3 cups fresh lemon juice
1 1/3 cups water
4 grams soy lecithin
2 packages firm tofu
2 cups lemon juice
2 cups extra virgin olive oil (EVO)
4 garlic cloves
1/2 cup cilantro
Pinch of salt
Black Bean Salad
2 cans black beans
1 red onion, small diced
2 red bell peppers, small diced
2 jalapeños, minced
1 bunch cilantro, minced
2 teaspoons cumin
1 cup corn
Juice of two whole limes
Salt to taste
Mix all ingredients together.
Cilantro Rice
2 quarts white rice
4 quarts water
2 cups cilantro
2/3 cup oil
4 tablespoons fresh lime juice
3 cloves garlic
2 yellow onions, cooked translucent
Sweet Corn Cream
4 cups corn
6 shallots
1/2 cup garlic, minced
2 carrots
6 stalks celery
2 russet potatoes, diced
1 tablespoon plus 1 teaspoon thyme, minced
4 ounces white cooking wine
1 cup chicken base
4 cups water
2 quarts heavy cream
Crumble Topping
2 cups Panko bread crumbs
2 cups toasted pine nuts
Lemon Cloud
1 1/3 cups fresh lemon juice
1 1/3 cups water
4 grams soy lecithin
preparation
Instructions
1. Mix lemon juice, olive oil, garlic, cilantro, and salt together. Marinate tofu in the mixture for 24 hours.
2. Mix lemon juice, water, and soy lecithin until the lecithin is dissolved. Let chill until firm.
3. In a blender add cilantro, oil, lime juice, and garlic. Blend to create a 'pesto'. Cook rice using the standard method. Cook onions until translucent. Fold in cilantro pesto and cooked onion into the rice.
4. Sauté corn, shallots, carrots, celery, and potato slices with thyme for roughly 4 minutes. Deglaze with cooking wine, add chicken base and water, and cook until potatoes are soft. Then add heavy cream and blend in the blender. Set aside.
5. Using a food processor, mix together Panko and pine nuts until it becomes a fine dust for tofu scallops.
6. Cut zucchini and yellow squash on a mandolin, thinly. Drizzle with extra virgin olive oil and salt, and roll into tubes.
7. Prepare the black bean salad. Combine all ingredients and set aside.
8. Sauté or grill the marinated tofu. Serve on top of sweet corn cream, and sprinkle with the Panko mixture. Serve with squash rolls, black bean salad, and cilantro rice. Garnish with lemon cloud.
2. Mix lemon juice, water, and soy lecithin until the lecithin is dissolved. Let chill until firm.
3. In a blender add cilantro, oil, lime juice, and garlic. Blend to create a 'pesto'. Cook rice using the standard method. Cook onions until translucent. Fold in cilantro pesto and cooked onion into the rice.
4. Sauté corn, shallots, carrots, celery, and potato slices with thyme for roughly 4 minutes. Deglaze with cooking wine, add chicken base and water, and cook until potatoes are soft. Then add heavy cream and blend in the blender. Set aside.
5. Using a food processor, mix together Panko and pine nuts until it becomes a fine dust for tofu scallops.
6. Cut zucchini and yellow squash on a mandolin, thinly. Drizzle with extra virgin olive oil and salt, and roll into tubes.
7. Prepare the black bean salad. Combine all ingredients and set aside.
8. Sauté or grill the marinated tofu. Serve on top of sweet corn cream, and sprinkle with the Panko mixture. Serve with squash rolls, black bean salad, and cilantro rice. Garnish with lemon cloud.
Notes
*this recipe was edited slightly from original submission for clarity
