Tofu Dengaku with Celery Root Puree

• 2 large celery roots (celeriac), peeled and cut into 1-inch chunks (3 lb.)
• 2 Tbs. soy margarine
• 1/4 cup plain rice milk or soymilk
• 1 16-oz. pkg. firm or extra-firm tofu, drained
• 1 Tbs. white miso paste
• 1/2 tsp. agave nectar
• 1/4 tsp. cracked or ground black pepper

1. To make Celery Root Puree: Cover celery root chunks with water in large saucepan; bring to a boil.
2. Reduce heat to medium, and simmer 25 to 30 minutes, or until very tender.
3. Drain, and transfer to food processor.
4. Add margarine and rice milk; puree until smooth.
5. Season with salt and pepper, if desired.
6. To make Tofu Dengaku: Place tofu on plate lined with 3 layers of paper towels.
7. Top with 3 more paper towels and second plate, and weigh down with 3 or 4 canned goods to press out excess liquid.
8. Let stand 7 minutes.
9. Change paper towels, and let stand 8 minutes more to drain.
10. Cut tofu block in half crosswise to make 2 large slabs.
11. Halve each slab diagonally to make 4 triangles.
12. Preheat oven to broil.
13. Line baking sheet with foil (shiny side up), and spray with cooking spray.
14. Place tofu on prepared baking sheet.
15. Broil 5 to 7 minutes, or until tofu begins to brown.
16. Meanwhile, whisk together miso, agave, pepper, and 1 tsp.
17. warm water in small bowl.
18. Spread on tofu, and broil 3 minutes more, or until glaze is dark and bubbly.
19. Serve with Celery Root Puree.

celery roots, soy margarine, rice milk, firm, white miso paste, nectar, ground black pepper

Taken from www.vegetariantimes.com/recipe/tofu-dengaku-with-celery-root-puree/ (may not work)