Tofu en Papillote

for the Tofu en Papillote (enough for 1 serving)

1 piece to parchment the size of a sheet pan

Extra Virgin Olive Oil

6 oz "steak" of tofu, pressed and drained

FLAVOR BLAST (my personal seasoning blend)

ground white pepper
salt

pepper

1/4 cup thinly sliced carrots
1/4 cup thinly sliced celery

1/4 cup thinly sliced onion

1 tablespoon white wine

minced parsley or kale, to serve

for the Carrot Jus (enough for 4 servings)
2 cups carrot juice
1/8 teaspoon Jamaican All-Spice

1/8 teaspoon cayenne

1/4 teaspoon fresh minced ginger (ground ginger works fine)
4 tablespoons cold unsalted butter (cut into tiny pieces)

For the Tofu:

1. Preheat oven to 400 degrees F.
2. Season the top side of the tofu (make sure it has been pressed and drained) with FLAVOR BLAST, a sprinkle of white pepper and a pinch of salt and pepper. Flip and repeat.
3. Fold your parchment paper in half and, using scissors, cut into a heart shape. Brush one side of the heart with olive oil (about a half tablespoon). Put the "open heart" on a baking sheet. Place the tofu on one side of the "fold" and cover with the veggies. Add the wine.
4. Fold over the empty side of the parchment and then make two or three small folds around the perimeter rotating the "package" every two or three folds until you have a sealed package.
5. Bake 30 minutes.

For the Jus:

1. In a saucepan combine the carrot juice, all-spice, cayenne, and ginger. Simmer on low and reduce, whisking often.
2. After 20 minutes of simmering, off-heat, add the chilled butter and whisk. Salt and pepper to taste.

To serve:

Serve the unopened package on a plate with a side of rice. Using scissors cut an X into the top of the package, watch out cause the steam is hot, and peel away the parchment. Using a ladle or large spoon add the Carrot Jus on top of all the food. Sprinkle with your parsley or minced kale. \

Note: This recipe works with chicken or fish. In fact, that is how I first had it!  Enjoy!