Pate chinois

40 minutes - 4 servings 1c2rv1l

Whenever i ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless i want to eat pasta everyday. Secondly, he'll ask for Pâté Chinois. It's always hard for me to say no to, so i succumb, peek into the fridge and see what variation of it i can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.

Pâté Chinois is very much like Shepherd's pie, which is why i will use these 2 terms interchangeably in this recipe. My mom made this all the time when i was a kid, she would make the traditional meat version, with corn and all. My meals are always meatless, but it has the same general idea. This dish inspires the same kind of comfort.

I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, i've gone through every possibility. This Pâté Chinois happened because me and Devine both wanted different things.

I wanted cauliflower...

...he wanted sweet potato.

I wanted burmese tofu...

...he wanted tofu.

So what did we do? We combined it all so both of us will get what we want! Ever since i discovered burmese tofu i've been making it regularly, so it's simple for me to add it to recipes. If you don't have time to make it (it only takes 15 minute of active prep time), just using tofu alone will be delicious.

Hope you like this recipe!

Ingredients

White cauliflower1 cupSweet potatoes1Green peas1 small canTofu1/2 pack , firmBurmese tofu1/2 cupSoy sauce2 tbspYellow onion1/2Smoked paprika1 tspWhite cauliflower1 cupSweet potatoes1Green peas1 small canTofu1/2 pack , firmBurmese tofu1/2 cupSoy sauce2 tbspYellow onion1/2Smoked paprika1 tsp

Instructions

Preheat oven to 375F.Bring a pot of water (or vegetable bouillon for added flavour) to a boil, cook 1, cubed, large sweet potato as well as 1 cup of chopped white cauliflower florets until tender. Drain, mix with 1 tsp of smoked paprika and puree with an immersion blender. Season with sea salt and black pepper. Set aside.Take 1/2 a block of firm tofu, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. Do the same for 1 cup of burmese tofu, mash it down and mix it with the tofu. You can see my other recipe to find out how to make burmese tofu, alternatively you can just use 1 whole block of tofu instead.In a large pan, brown the yellow onion with a bit of oil. Add the tofu/burmese tofu, add 2 tbsp of soy sauce and 1 drop of liquid smoke. Cook for a few minutes. Season with black pepper and sea salt. Press into bottom of a 8x8 baking dish.Cover with the contents of 1 can of unsalted green peas (reserve a few for the top) and with the pureed cauliflower/sweet potato. Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.Bake for 30 minutes or until lightly browned. Let cool, serve with some sambal oelek or some other spicy condiment!

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