| Prep: 15 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 18g | 3g | 32g |
| sugars | fibre | protein | salt |
| 6g | 7g | 16g | 1.2g |
Why I Love Italian Smoked Tofu and Celeriac Rolls
Growing up in the agricultural heartland of Nebraska, hearty, farm-to-table meals have laid down the foundation of my culinary journey. So you can imagine my surprise and delight when I ventured into the preparation of a completely unique Italian delicacy – the Smoked Tofu and Celeriac Rolls. This recipe adds a little twist, combining the comfort of my Midwestern upbringing with the vibrant flavors of Italian cuisine.
Italian-Midwestern Fusion
I always appreciated the simplicity and freshness of heartland cooking but I had an intense curiosity about international cuisines. Italian cuisine, in particular, with its diverse flavors and the prominence of fresh ingredients, resonated with my culinary philosophy. When I stumbled upon Smoked Tofu and Celeriac Rolls, I was intrigued by its innovative use of veggies and tofu, and couldn’t resist giving it a Midwestern makeover.
The recipe is inspired by none other than the Italian chef Gino D’Acampo. While his style leans towards traditional Italian dishes, the chef’s exploration of vegetarian options inspired me to experiment with this recipe.
Making It My Own
The Smoked Tofu takes the stage with its distinct, robust flavor. The grated texture allows for it to blend seamlessly with the filling ingredients, replicating the satisfying mouth-feel typical of ground meat used in traditional Italian recipes.
The celeriac, a vegetable underrated in many cookbooks, adds an earthy and subtly sweet flavor, making this dish wholesome and well-balanced. And the addition of the marinara sauce, a staple of Italian cuisine, bridges the gap between Nebraska and Italy. Drizzled with olive oil and garnished with chopped basil, this recipe strikes the perfect balance in flavor and presentation.
My favorite part of preparing this dish is just before it goes in the oven, when everything is arranged in the baking dish, the vegan mozzarella sprinkled on top, and the smell of garlic and basil already filling the kitchen.
I understand the importance of accommodating dietary preferences and lifestyles, and this dish – a fusion between Italian sophistication and Midwestern wholesomeness – does just that. It’s truly a taste marvel, one that I can’t wait for more people to try!
What You’ll Need
- 2 cups smoked tofu, grated
- 1 large celeriac, peeled and thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 cups marinara sauce
- 1 cup soy milk
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 bunch of fresh basil, chopped
- 1 teaspoon dried oregano
- 1 cup vegan mozzarella cheese, shredded
Method
Step One
Start by preheating your oven to 350 degrees Fahrenheit (175 Celsius). During this time, thoroughly clean the celeriac, peel it and slice it thinly.
Step Two
On the stove, heat up the olive oil in a large pan or skillet over medium heat. Add and sauté the minced garlic until it turns a slight golden color and is fragrant.
Step Three
Add the thinly sliced celeriac into the pan. Cook these slices for about 3 to 5 minutes, or until they start to soften. Careful not to overcook them as they’ll continue to cook in the oven later.
Step Four
Lower the heat and add the cup of vegetable broth to your pan. Allow this broth to simmer and cover the pan. Let it sit until your celeriac pieces are tender, which should take about 15 minutes.
Step Five
While your celeriac is simmering, take your smoked tofu and grate it into a mixing bowl. To this, add your soy milk, nutritional yeast, chopped fresh basil, dried oregano, salt, and pepper. Stir these ingredients together until they’re fully combined.
Step Six
With your vegetable broth evaporated and your celeriac tender, it’s time to construct the rolls. Layer a spoonful of marinara sauce at the bottom of a casserole dish. Next, spread the tofu mixture onto each slice of celeriac, roll them up, and arrange them in the casserole dish.
Step Seven
Pour the remaining marinara sauce on top of the celeriac-tofu rolls. Sprinkle shredded vegan mozzarella cheese on top of the marinara sauce.
Step Eight
Cover the dish and bake in your preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly. Lastly, let it cool for about 5 minutes before serving your delicious Smoked Tofu and Celeriac Rolls! Enjoy your meal!
