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Ingredients
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Cabbage Preparation
Mushroom Demi
Guasacaca
Charred Poblano Tofu
Method
Cabbage Preparation
Prepare the Cabbage
Remove the outer leaves of the cabbage, cut it into quarters, and remove the core. Finely shred the cabbage.
Season the Cabbage
In a large bowl, toss the shredded cabbage with salt and olive oil until well combined.
Sauté the Cabbage
In a large skillet over medium heat, add the cabbage mixture and sauté for about 5-7 minutes until tender and slightly caramelized. Set aside.
Mushroom Demi
Sauté the Aromatics
In a saucepan over medium heat, melt 1 tablespoon of butter. Add finely chopped shallots and minced garlic. Sauté until translucent, about 3-4 minutes.
Add Stock and Simmer
Add vegetable stock and thyme to the pan. Simmer for 15-20 minutes until slightly thickened.
Finish the Sauce
Remove from heat and stir in the remaining tablespoon of butter until melted. Season with salt to taste.
Guasacaca
Charred Poblano Tofu
Char the Poblano Peppers
Place poblano peppers directly over a flame or under a broiler until charred on all sides. Remove from heat, place in a bowl, and cover with plastic wrap for 10 minutes.
Peel and Slice the Peppers
Once cool, peel off the charred skin, remove the seeds, and slice the peppers into strips.
Prepare the Tofu
Press the tofu to remove excess moisture, then cut into cubes.
Cook the Tofu
In a skillet over medium-high heat, add olive oil and tofu cubes. Sprinkle with smoked paprika and salt, and sauté until golden brown, about 8-10 minutes.
Combine with Poblano
Add the charred poblano strips to the skillet and cook for an additional 2 minutes until heated through.