Best laid plans and all this post was due a few weeks ago. Alas, here it is…finally. Following a 24-hour flight home from Australia, a hurricane, an election, and now a Nor’ Easter I’ve arrived to the United States of America bearing Ginger Tofu and Veggies en Pappilote. Phew, I hope you enjoy.
Before I left for the US I threw a little dinner party and decided to try out the “en papillote” style which is basically a classic French technique of cooking food inside of parchment paper and then baking it. As it cooks the steam builds and puffs up the paper. This method allows for a nice presentation as guests can cut into the paper and enjoy the aroma of the freshly cooked food. Simple, yet fun.
This recipe comes (with slight adaptation) from the marvelous book, “Eat Taste Heal” by Chef Johnny Brannigan and co. The brilliant marinade uses ginger and coconut milk with a splash of Bragg’s amino acids and the smart addition of finely ground blanched almonds.
You will first blanch your veggies of choice (the veggies I’ve chosen are balancing for all Ayurvedic body types). Then mix the veggies with the ginger tofu. Add a drizzle of ghee (clarified butter) which is balancing for all doshas except Kapha in moderation.
Once the filling is composed on the parchment paper you’ll wrap everything up en papillote, and bake it in the oven (400°F) for 12-15 minutes.
Remember, there’s no reason to be intimidated by cooking en papillote – this method is healthy, simple, and quick. Serve with a side of lightly seasoned basmati rice and some fresh greens. This dish is gluten free and can be made dairy free by substituting sunflower or olive oil for the ghee.