Too often, tofu gets tossed in as an afterthought replacement for meat—something hearty for the vegetarians to chew on. But at Seattle’s Joule, tofu gets a chance to shine. 

October 21, 2014

Too often, tofu gets tossed in as an afterthought replacement for meat—something hearty for the vegetarians to chew on. But at Seattle’s Joule, tofu gets a chance to shine. Chefs Rachel Yang and Seif Chirchi cold-smoke tofu, then serve it with honshimeji mushroom confit and soy-truffle vinaigrette. The plated dish seems simple, but it's packed with complex, high-umami flavors. “When you eat it, you feel like you’re walking through a forest,” says Yang. “The smokiness transports you to a different place.”

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