Salt and Pepper Tofu with Roast Parsnip Crisps and Plum Sauce (vegan)

So generally meals are based around whatever we have lying around in the fridge coupled with whatever vegies are in season in the garden or alternatively cheap at the vegetable place/supie. I've been craving parsnips over the last few days, it must be the whole torrential rain/impending winter thing. I made some roast parsnip soup which was far from exciting (although edible) and tasted overly "nutritious" - i won't share that recipe... although it improved having sat out on the bench for a few hours with some soy milk thrown in and the leftover plum sauce on top.

The plums were left over from a dessert after the schnitzel fest the other night. They're from a large can of Doris Plum... we finally knocked the last of them out this evening with soy icecream. Our fridge is looking chaotic at the moment.... and we have ants invading the freezer.... thousands of frozen ant bodies.... tiny explorers littering the sticky bit where some guavas leaked  (?) .... it's pretty sad....

Anyway; moving swiftly on..... someone once told me that parsnips are best when par boiled. it stops them going all horrid and woody. I dont know if this is true, but to date my parsnips are soft and crispy yet decidedly flaccid. So you should try it. Or something.

Salt and Pepper Tofu with Roast Parsnip Crisps and Plum Sauce

presentation isn't my thing... i reckon you could make it look nicer than this, even if you just wiped the plate :) ... send me a pic when u do 

Roast Parsnip Crisps:
You need: 

• Parsnips - peeled and washed. The littler ones are sweeter - life is easier if they're all about the same size
• Water
• Herbs and Seasoning 
• Oil 

 You do:

1. Put suitably sized pot of salted water onto boil (just enough water to cover)
2. Chop parsnips into longish thinnish pieces (i tend to chop off the bottom narrow bit and try and make the rest about the same size)
3. Boil in saucepan for 5 mins (it's worth saving the water for stock if you plan on making gravy/sauce/soup any time soon. Parsnip water is tasty)
4. Drain put in bowl or plonk on oven tray if you're trying to save dishes/water
5. Sprinkle over some oil, salt and pepper and throw on any herbs you may fancy. I used rosemary.
6. Toss parsnips in oils and herbs
7. Arrange in single layer on oven tray
8. Pop them into preheated oven at about 190degrees C 
9. Cook until tender and brown on outside turning regularly (total cooking time about 30mins-1hr depending on size) 

Salt and Pepper Tofu:

You need:

• Block of Tofu (i used firm tofu)
• Oil (rice bran or vege)
• 2 heaped tbspns Cornflour
• 2 heaped tbspns Wheatflour (you could substitute this for rice flour for the gluten free)
• approx 1/4-1/2 tspn salt  (to taste)
• approx 1/4-1/2 tsp ground black pepper (to taste) 

You do:

1. Wrap tofu block in clean tea towel and press under breadboard to squeeze most of water out but not enough to turn it into scrambled tofu. it's normal for it to split apart a little at the edges. 
2. Chop tofu into large rectangular blocks.(approx 1.5cm x 3cm - bigger blocks just hold together better)
3. Mix dry ingredients in bowl
4. Toss the tofu blocks in dry mix - making sure they're well coated
5. Heat up pan on med heat, add enough oil to liberally cover bottom of pan (or you could deep fry them if you wanted them crispier/oilier/tastier)
6. When hot, add the tofu, cook till brown and golden on all sides

Plum Sauce:
You need: 

• Splash of ricebran oil
• half a red onion sliced thinly
• Salt
• 8 canned doris plums (don't forget to get the pips out), drained (keep juice)
• 1 tablespoon cider (or malt) vinegar
• 1 tablespoon white vinegar

You do:

1. Heat oil in frying pan over medium heat
2. Add the onions and a sprinkle of salt
3. Cook till clear (about 5 mins) stirring often
4. Add the plums, mush them in the pan a pit with the spoon
5. Add the vinegar
6. Taste; if it's too acidic add some of the plum juice saved earlier.... if it's not acidic enough.... add more vinegar. 
7. Cook till reduced and sticky. You could blend it smooth i guess... i couldnt be bothered and the blender was full of the bloody parsnip soup

Plating:
Put a bit of all three on the plate however you wish. We had ours as an entree so i made a wanky little stack and put a bit of rosemary on top (i need to start cooking other colours than brown and the colour that beetroots/plums are.... earthy maroon?)