Quebec Maple Mustard Tofu Poutine

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 lb potatoes, cut into thick fries
• 8 oz cheese curds
• 4 tbsp neutral oil, divided
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 1/2 cups vegetable broth
• 2 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 1/2 yellow onion, finely diced
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 450F (230C). Soak the cut fries in cold water for 15 minutes to wash off surface starch, then drain and dry them thoroughly on a towel.
2. Drying them is not optional. Wet potatoes steam in the oven and never crisp, no matter how hot it is.
3. Toss the fries with 2 tablespoons of the oil and salt, spread them in a single layer with space between them, and roast for 35 to 40 minutes, turning once, until deep golden and crisp.
4. Press the tofu between paper towels under a weight for 15 minutes, cube it, and pat dry again.
5. Heat 1 tablespoon of the oil in a skillet over medium-high heat and fry the tofu, undisturbed for 3 minutes then turning, for 10 minutes total, until golden on several sides. Season and set aside.
6. Melt the butter in a saucepan with the onion and cook for 5 minutes, then whisk in the flour and cook for 2 minutes, until it smells biscuity and turns a shade darker.
7. Pour in the broth a little at a time, whisking hard after each addition, then simmer for 5 minutes until it thickens enough to coat a spoon. Whisk in the maple syrup, mustard, and vinegar and season.
8. Pile the hot fries into bowls, scatter the cheese curds and tofu over while everything is still hot, and pour the hot gravy on top so the curds just begin to soften. Serve at once with the herbs.

Allergen note: Contains gluten, dairy, soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.