N.Y.Cima Roll
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
tofu
firm |
|
| 1 | tablespoon | vegetable oil |
|
| 3 | tablespoons | arrowroot flour |
|
| 1 | teaspoon | salt |
|
| ¼ | teaspoon | white pepper |
|
| 1 | tablespoon | agar flakes | * |
| 1 | teaspoon |
marjoram
dried |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | teaspoon | black pepper |
|
| 2 ½ | cups |
mix
see below |
* |
| Cima mix | |||
| ½ | cup |
onions
finely chopped |
|
| 2 | tablespoons | olive oil |
|
| 1 | cup | bread crumbs, whole wheat |
|
| ¼ | pound |
seitan (wheat-meat)
ground |
* |
| ¼ | pound | soy grits | * |
| ¼ | pound |
tofu
hand crushed |
|
| ⅓ | cup | nutritional yeast flakes |
*
|
| 2 | teaspoons |
marjoram
dried |
*
|
| 2 | teaspoons |
thyme
dried |
*
|
| 2 | teaspoons | salt |
|
| 1 ½ | cups | water |
|
| 1 | cup |
spinach
chopped, packed |
|
| ¼ | cup |
roasted red bell peppers
chopped |
|
| ½ | cup | pistachio nuts |
|
| 1 | cup | green peas |
|
| 1 | tablespoon | agar flakes | * |
| ½ | cup | gluten flour | * |
| 2 | tablespoons | lecithin | * |
Directions
Rinse tofu and pat dry.
Cube and purée in food processor with all ingredients except cima mix.
Shape the cima mix into a 12 by 3 inch roll.
Sread the tofu purée on a 12 by 28 inch piece of plastic wrap and roll around the cima log.
Smooth out the seam.
Steam 30 minutes, let cool 10 minutes, slice and serve.
Note: You MUST have a steamer wide enough to support the entire roll from underneath!
If you don't, it will slip and come unrolled.
It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess.
Sauté onions in oil until translucent.
Remove from heat.
Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning.
Mix until evenly dispersed.
Add vegs and nuts.
In a separate bowl, mix agar and gluten flour.
Heat lecithin and stir into veg mixture, then stir in flour/agar mixture.
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