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Tofu Cooking Trick Explained: Instant Restaurant Quality
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Tofu Cooking Trick Explained: Instant Restaurant Quality



The easiest way to master this classic is to just do it.
I’ve seen firsthand how simple changes in the kitchen can spark massive change. Join me today as I share one of my favorite plant-based techniques that you can easily recreate at home or in a restaurant. My take on the classic Rockerfella’. Let’s dive in!

I wanted to share a bit of the experience I have in this one for people asking. I am now freelancing and working on sharing what I know with you here.

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Tofu Rockefeller with Potatoes and Carrots
Ingredients:

1 block extra firm tofu (in water)
Vegan cream cheese
250g baby spinach
Vegan pork seasoning blend (sage, onion, thyme)
2 cloves garlic
1 lemon, zested and juiced
6-8 large red potatoes, cut into large cubes
3 medium carrots, cut into 1-inch cubes
Salt and black pepper, to taste
Olive oil (as needed)
Panko breadcrumbs
Instructions:

Prepare Potatoes and Carrots:

Scrub the red potatoes and cut them into large cubes, leaving the skin on.
Scrub the carrots, leaving the skin on, and cut them into 1-inch cubes.
Add both the potatoes and carrots to a pot of water on low heat. Boil until softened, then drain and set aside.
Prepare Tofu:

Drain the tofu and press out any excess water.
Slice the tofu block in half to create two large portions.
Heat a large cast iron pan and add a little oil. Sear the tofu on both sides until golden brown.
Sprinkle the tofu with the vegan pork seasoning (sage, onion, thyme).
Cook Spinach:

In the same pan, add a bit more oil and sauté the baby spinach until wilted.
Drain any excess liquid from the spinach and set aside.
Prepare the Garlic-Lemon Mixture:

Finely mince the garlic cloves and zest the lemon.
Mash the garlic and lemon zest together into a paste.
Add the lemon juice to the paste.
Make the Spinach-Cream Cheese Mixture:

In a bowl, mix the wilted spinach, garlic-lemon paste, and vegan cream cheese together. Season with black pepper to taste.
Spread the mixture evenly over the top of each tofu slice.
Panko Topping:

In a separate bowl, combine the panko breadcrumbs, black pepper, a pinch of salt, and a drizzle of olive oil. Mix well.
Sprinkle the panko mixture over the tofu and spinach.
Roast and Serve:

Preheat the oven to 200°C (400°F).
Place the tofu and vegetables on a baking tray.
Toss the boiled potatoes and carrots with olive oil, salt, black pepper, and a bit of the vegan pork seasoning.
Roast everything in the oven until the panko on the tofu is golden brown and the vegetables are crispy, about 15-20 minutes.
Serve the tofu with the roasted potatoes and carrots for a hearty, plant-based meal.

33 Comments

  2. @mishkalarsoncreations

    I’m going back to Plant based for health reasons – when I was a nutrition specialist for a local hospital I worked with a lot of patients who are going plant-based, and helped them with their choices so that they could transition home and have some tips to start with. When I came across your channel about a week ago, I was pleasantly surprised and pleased thatI would have a resource as I transition back into plant based. I spent a few years as a pastry, chef and lime cook, so I can appreciate how you do things. My one question is about those who choose to be oil free. Could you elaborate on that? Many oils are very beneficial, so I’m not quite sure why someone would completely delete them from their nutritional patterns.

  3. @lizcole6813

    Derek, I love your style. You're so open and honest. You mentioned some people complain about the amoint of veg chopping in your recipes. I agree it's a skill worth learning and if approached in a mindful way it's enjoyable

  9. @katmaskow3168

    Oh yes please!! Looks incredible and I like that it's so do-able if you know what I mean. 5 star flavor without being a 5 star chef (me, not you obviously 😂)
    Can you put out some more cookbooks? With lots of pictures

  12. @kalindaburtenshaw4392

    Absolutely Fantastic! Tofu steak! Using the cream cheese and panko and spinich, lemon and garlic. You’re a real chef. Can I be your friend? I’ll come around, not speak much (like a lovely dog), eat your amazing food, and then I’ll leave while you still think I’m charming. Ok 😂The dog is hilarious. Glad you changed spoons.

  15. @FiberFairy22

    Super easy to replicate using water for cooking instead of oil and thinned olive puree for post-cook flavor and voila delicious AND whole food no added oil! Thank you so much for your fabulous creations and instruction, Derek! xo

  21. @closebits

    This is a great and simple recipe! I know you don’t need any boost but good work!

    I eat mostly plant based for health primarily and as much as I love plant based subs that “cream cheese” is so many ingredients and mostly coconut oil.

    I get wanting some indulgence but what are the alternatives to one trying to stay heart healthy?

  22. @tea7030

    Love how you seamlessly chop, mix, marinate by hand, move bowls, pots, wipe chopping board, give the puppy a taste.

  27. @johngianoulis6968

    I've been eating plant based for about 3 weeks now and I just wanted to let you know I made this recipe tonight and it was delicious! I gave some to my roommates and one said he was converted to vegan cooking. Another one loved it so much! Thank you for making these videos–it made a difference in three people's lives tonight!

  30. @VintageTubeTone

    Chef, your videos are must-see-TV for home cooks interested in healthy eating. Since so few restaurants prepare this kind of food, if you're committed to good nutrition, you really need to acquire these skills and do it at home. Amazing tofu recipe.

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