Creole Stuffed Tofu

1. 1

   Using a small knife, gently scoop out a 1/3-inch deep rectangle in each piece of tofu, leaving a 1/3-inch border.

2. 2

   Salt the tofu pieces all over and set them cut sides down on paper towels to drain for 30 minutes.

3. 3

   Meanwhile, in a medium skillet, melt the butter.

4. 4

   Add the scallions and a pinch of salt, cover and cook over moderately low heat, stirring, until the scallions are very soft, 10 minutes; transfer to a blender.

5. 5

   Add the half-and-half and puree.

6. 6

   Season with salt.

7. 7

   Pat the tofu dry and mound the sausage in the cutouts.

8. 8

   In a skillet, heat 1/4 inch of oil.

9. 9

   Add the tofu, sausage side up, cover with a splatter screen and cook over moderately high heat until browned.

10. 10

    Cover the skillet with a lid, reduce the heat to moderate and cook until the sausage is cooked through, 5 minutes.

11. 11

    Warm the scallion sauce and spoon onto plates.

12. 12

    Top with the tofu.

13. 13

    Garnish with celery and serve with lemon wedges and Tabasco.

* Per serving · 4 servings · Values may vary.

No additional tips available.