Spring Chickn Roll Ups

Directions

Slice tofu block into 3 equal rectangles. Take each section and slice into three equal thin rectangles. Smoke with apple or alder wood for 15 minutes. You can use right away or refrigerate for up to 2 days.

Steam or blanch asparagus. Keep warm.

Start sauce by mixing 1 cup cold water, bullion, lemon juice, and arrowroot in a smalls saucepan over medium heat. Whisk frequently until sauce thickens. Turn off heat. Stir in dijon mustard and parsley. Keep warm.

Preheat oven to 450.

Cut small hole in middle of tofu and ham slices for asparagus spears if desired. If you prefer you can serve asparagus on the side. If your tofu has been chilled, on griddle or in iron skillet, warm apple smoked tofu and ham slices. Once warm layer in iron skillet or other oven safe dish sprayed with cooking spray to prevent sticking. Layer by first putting slice of tofu, then 1 slice ham cut or folded to the size of the tofu, then carefully layer shredded Daiya Italian blend (approx 2 tablespoons per layer), repeat and finally top with last slice of tofu. If you are putting the asparagus in the tower, put two small spears cut to approximately 3-4 inches in length in the hole.

Once the towers are layered in the pan, bake for 5-8 minutes until cheese starts to melt.

While the towers are baking, spread sauce evenly over 3 plates. Place cooked towers in the center of sauce. Garnish plate with remaining asparagus spears and quartered cherry tomatoes (optional).