In all its glory

[VouvrayHead]

Behold! Tofubuco.
I think especially of you, Thomas.
It's actually Daikon I hollowed-out and stuffed with browned tofu seasoned with onion, garlic, cumin, brown mustard seeds, porcini powder, mustard powder, smoked paprika and sherry vinegar. Then I covered them up with the tops of the Daikon and toothpicked them back on. Then braised for 90 minutes or so in Mirin, wheat-free soy sauce, a pretty decent faux-beef bouillon (really more mushroomy than meaty, but good), rosemary, peppercorns and a couple of garlic cloves.
In the pic you can see two open and one with the "lid" on.
It turned out pretty well, actually.
Served with saffron rice, curried split peas with kale, and I made some bastardized spring rolls with the leftover browned tofu, sliced orange peppers, and a vegetarian peanut-hoisin sauce.
The wine was a Montsant.
I'm sure I broke countless foodie laws, but it was fun and tasted good.

Here's the pic:

http://www.flickr.com/photos/8412312@N05/4283509877/sizes/l/


[This message has been edited by VouvrayHead (edited 01-17-2010).]