Let me tell you how i made this masterpiece which I call Tofu Surprise. It may not look all best but the proof is in the taste buds. I learned the hard way, in the sweaty chicago sun that cream of mushroom soup is used as a glue, tarp, spiritual leader in the culinary world. It brings ingredients together. it gets along with everyone and doesn’t mind dark alleys or strange situations. This is something the Irish and the English can shake hands on. It can bring peace to the middle east. Cream of mushroom soup fights for the rights of everyone in the dish. It’s many a poor man who’s poured the soup over rice, looked again in his cabinets, and than sat down, ate and came out ahead.
Here i put in some tofu of any firmness, folksinger’s choice. Tofu wants to teach you a lesson in patience, I suggest you let it. Lay it down gently in a light bed of oil. Confident and easy as you slice. Go away. Let it do it’s thing, brown all over. It doesn’t need you checking up on it, just flip it over, listen to it, it will tell you when.
With tight eyes and Zappa playing, decapitate a head of broccoli. Add a bit of every type of flavor you have in the fridge and pantry: hot sauce, soy sauce, mustard, parmesan cheese, oregano, onion powder, garlic salt, black pepper, red pepper, salt. Just a little so they don’t give each other away. It’s a tofu surprise after all. Then pour in the fan favorite, the grand symbol of subconscious americana, the Ferdinand de Lesseps of the kitchen – cream of mushroom soup.
In approximately one hour, you truly will feel galant, a states-person with a full belly.
