I have to admit that what drew me to this recipe was the whole idea of wrapping tofu in paper, but having gone through the process, I'm not sure that it really added anything. It wasn't a difficult thing to do and it certainly was adorable unwrapping your own little packet, but I think the tofu would have been just as tasty in a covered casserole as it was en papillote.
I also messed up a bit, doubling the amount of tofu in the recipe, and forgetting to double the sauce so the sauce wasn't as intense as it should have been. Having said that, we really liked the flavours together. I have some tofu left over, so I'll add some more sauce to it when I heat it up. It was very simple to make and I served it with some sauteed broccoli and garlic on the side for a light dinner.
This recipe is from the website The First Mess.
Tofu en Papillote with Miso and Rosemary
12 ounces mushrooms, sliced
4 ounces firm tofu, diced into small cubes
1 clove of garlic, minced
1 sprig of rosemary, leaves finely chopped
1 tsp miso
3 tbsp balsamic vinegar
2 tbsp olive oil
salt and pepper
2 sprigs of thyme (optional)
Preheat the oven to 400 degrees F.
Cut the parchment paper: Take one sheet of parchment (about the size of a full sheet tray), fold it in half and cut out the shape of half a heart so that when you unfold the paper, the cut out is heart-shaped (ooooh romantic!). Repeat with the other piece(s).
Combine the sliced mushrooms, tofu, garlic, rosemary, miso, balsamic vinegar, olive oil, salt and pepper in a large bowl and toss until mushrooms and tofu are evenly coated in the vinegar and oil.
Place one side of the heart-shaped paper on a baking sheet. Place half of the mushroom and tofu mixture onto the paper, towards the crease and trying to keep it as compact as possible. Place a thyme sprig on top if using. Fold the edge of the paper toward you tightly, starting at the top curve of the heart. After the first fold, take the next inch or so and fold it towards you again, overlapping the previous fold a little bit. Continue this process until you’ve sealed up the whole pocket. Awesome visual instructions found here.
Repeat the sealing process with remaining pockets/mushroom and tofu mixture. Place pockets on a baking sheet and put into the oven for 20 minutes. The packets should be quite puffed up. Snip them open with scissors carefully and serve.