Seared Tofu “chicken” with Daikon Purée and Radish Variation

Here’s another dish I recreated as part of my restaurant menu challenge — this is the a recreation of the chicken breast dish that was being served this past winter.

As a reminder, while working there, I’ve challenged myself to try to “veganize” some of the dishes on the menu — this is my second attempt. You can follow the challenge on my Instagram page — it’s under the hashtag #veganclocktowerchallenge!

Clocktower Winter Chicken Breast Dish

What You’ll Need:

  • 1/3 of a a block of firm organic tofu (do not cut the slice up, leave it as one whole rectangular slice, as in the picture)
  • I small daikon
  • Approximately 1 cup of small cherry belle radishes
  • 3 tablespoons essential seasoning blend*
  • 2-3 teaspoons salt
  • 1/4 cup low-sodium vegetable broth
  • 1/4 cup coconut milk
  • 4-5 tablespoons olive oil
  • container with airtight lid (to marinate the tofu in)
  • Cast-iron skillet**


What to Do:

Prep Work:

  1. Place tofu block in container and sprinkle with seasoning blend. Make sure all of the block is fully covered on both sides. Put lid on and place container in fridge to marinate, approximately 1 hour.
  2. Slice whole daikon in half lengthwise. Utilize the upper part (that has the stem      and leaves) for the radish variation in the next step. Set aside the lower part.
  3. Slice the daikon into pieces lengthwise and width-wise — include some pieces that have the stem in it to add variation to the dish (as in the picture). Include some other variations of slices as well, such as whole discs and hollowed discs (as in the picture, or be creative and create your own unique variation!)
  4. Slice cherry belle radishes in half.
  5. While tofu is marinating, you can begin to prepare the puree.


Daikon Puree:

  1. Slice the remaining half of the daikon into pieces.
  2. Boil approximately 2 cups of water in a saucepan.
  3. Add daikon pieces to boiling water and boil for about 7-8 minutes or until all pieces are fork tender.
  4. Once daikon is soft, drain pieces and place in food processor or blender.
  5. Heat vegetable broth in the microwave or on the stovetop until warm (but not          scolding hot because you will be adding it to the blender/food processor).
  6. Add 2-3 teaspoons of salt and 1/4 cup of coconut milk to blender/ food processor.
  7. Pulse blend the daikon until smooth.
  8. If necessary, add the warmed vegetable broth to the puree in small amounts to thin it out, and pulse blend again after each addition of broth, until the entire 1/4 cup is used. You want the puree to be the consistency of smooth baby food.*** Set puree aside.


Radish Variation:

  1.  In a skillet, heat 2-3 tablespoons of olive oil on low heat.
  2. Once hot, add daikon and cherry belle radish slices.
  3. Saute, stirring often so that daikon and radish do not burn or brown. (The additional oil, the low heat and the stirring are all for the purpose of helping the radishes to not burn or brown—you want them to become tender but not browned or charred like in other recipes.)
  4. Continue to saute for approximately 10 minutes (continuing to stir frequently) or until radish and daikon are tender. Remove from heat.


Tofu “chicken”:

  1. After an hour, remove marinated tofu from fridge and let it become room temperature.
  2. Heat cast-iron skillet on high heat with oil 2 tablespoons of olive oil.
  3. Let the cast-iron skillet get hot– to test the skillet, place a drop of water with your finger into the oil after a few minutes. If the oil sizzles and pops a little (be careful of oil splatter!), the skillet is ready.
  4. Place the tofu “chicken” piece flat in the center of the skillet (again, be careful of splatter!) and let it sear for approximately 5-6 minutes. Do not turn, move or flip the tofu as it sears– let it get a nice, crispy coating and caramelize.
  5. Move the pan a bit and if the tofu piece slides then it is ready to be flipped.
  6. If all of the oil has soaked up, lift the tofu with a spatula and add about 1/2 a tablespoon of oil to the pan (leave it on high heat. Wait about 45 second to a minute after adding the additional oil before placing the tofu back in the pan) and place tofu back in skillet on the opposite side that has not been seared yet.
  7. Sear for another 5-6 minutes.
  8. Once again, test readiness by sliding the pan– if tofu piece slides, then the sear is complete.
  9. The tofu should have a golden brown crispness to it and the seasoning should have caramelized a bit (as in the picture).


  • Spoon some of the puree onto serving dish.
  • Place seared tofu next to puree.
  • Place sautéed radish variation on top of puree. Bon appetit!**


* Essential seasoning blend can be found on the recipes page.

** A cast-iron skillet is best for searing. You can definitely use a non-stick skillet, especially since this recipe is using tofu and not beef, but cast-iron still gives the best flavor and will probably help seal the flavor of the spices in better.

*** My puree came out a little grainy; if you look closely, you can see.  To avoid this, make sure that you pulse blend the daikon and stop the blending a few times to spoon any chunky pieces off the sides and bottom. Keep blending until completely smooth. This was my first attempt at a puree so that’s my excuse, lol.



Date posted on Instagram: 3/26/18

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