Killer Tofu
Borscht'ed Tofu, Roasted Carrots, Feta-Garlic Spread, Kale, Red Wine Vinaigrette, Focaccia
Chef Mike Finsilver of Tall Trees Cafe | Detroit, MI
Adapted by StarChefs | July 2025 | PhotO: Alexander Zeren
INGREDIENTS
Borscht'ed Tofu:
Yield: 2 pounds
Two pounds tofu, sliced into ¼-inch planks
50 grams dry borscht seasoning
¼ cup tamari
¼ cup borscht concentrate
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
1 tablespoon liquid smoke
1 teaspoon garlic powder
Roasted Carrots:
Yield: 1 pound
½ cup maple syrup
½ cup tamari
2 tablespoons Sherry vinegar
1 tablespoon liquid smoke
1 pound sliced carrots, blanched and shocked
Feta-Garlic Spread:
Yield: 1 quart
1 pound cream cheese
½ pound sour cream
⅓ cup roasted garlic purée
Juice of ½ lemon
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground white pepper
⅓ pound finely crumbled feta
Marinated Kale:
Yield: 1 quart
1 bunch kale, chiffonaded
2 tablespoons red wine vinaigrette
Kosher salt
To Assemble and Serve:
Yield: 1 sandwich
1 piece focaccia, sliced lengthwise
METHOD
For the Borscht'ed Tofu:
Arrange tofu in a single layer on a sheet tray. Set aside. In a mixing bowl, whisk to combine dry borscht seasoning with ¼ cup hot water. Transfer mixture to a Vitamix Commercial blender. Add remaining ingredients and blend until smooth. Pour marinade over tofu. Cover and refrigerate overnight. The next day, heat oven to 450°F. Remove tofu from marinade and transfer to a parchment paper-lined sheet tray. Bake 25 minutes, or until tofu begins to brown. Let cool.
For the Roasted Carrots:
In a nonreactive container, combine maple syrup, tamari, vinegar, and liquid smoke. Using a Vitamix Commercial immersion blender, purée until smooth. Add carrots and toss to evenly coat. Cover and refrigerate overnight. The next day, heat oven to 450°F. Remove carrots from marinade and transfer to a parchment paper-lined sheet tray. Roast 10 minutes, or until edges begin to caramelize. Let cool.
For the Feta-Garlic Spread:
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, sour cream, garlic purée, lemon, garlic powder, salt, and pepper. Whip until mixture is light and airy. Add feta and mix to combine. Transfer to an airtight container and refrigerate.
For the Marinated Kale:
In a mixing bowl, add kale and vinaigrette. Using gloved hands, massage kale until tender. Season with salt. Set aside.
To Assemble and Serve:
On a work surface, spread 2 tablespoons Feta-Garlic Spread on bottom half of focaccia. Top with 5 pieces Roasted Carrots, 4 slices Borscht'ed Tofu, and a handful Marinated Kale. Close sandwich and serve.
