The most adulterated poutine recipe that's low carb and switched out squeaky cheese curds for cubes of gruyère. It's a pragmatic homemade version that hits the spot. Feel free to substitute for authentic ingredients if you're adamant about making the real deal.
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: Appetizer, Brunch, Side Dish, Snack
Cuisine: Canadian
Keyword: 10 ingredients or less, comfort, family-friendly, winter
If you plan on serving poutine with fries, prepare your frozen fries by following the instructions listed on the package. This allows your fries to bake while you prepare the rest of the poutine.
Prepare the gravy
Heat the flour and oil in a saucepan over medium-high heat. Combine and stir with a whisk continuously to form a smooth paste and to avoid burning.
Cook the roux until it is golden brown. Remember to keep stirring to avoid burning. It should take about 1 to 2 minutes until the roux smells fragrant and nutty.
Whisk in the broth and continue stirring until smooth. Cook the gravy for about 1 to 3 minutes until the mixture has thickened. Set aside for later.
Fry the tofu
Slice the super-firm tofu into thin slices. Pat the slices of tofu try to avoid oil splatter when pan frying later.
Heat the additional oil in a frying pan over medium-high heat. Add the sliced tofu and fry until the outside is golden brown, about 2 to 4 minutes.
Assemble the poutine
Cut the cheese into cubes if you're not using cheese curds. I like to cut the block of cheese into 0.5 inch/1 cm cubes.
Put the fried tofu on a plate. Add the cubed cheese on top. If you want to serve poutine with fries, add the fries alongside the cheese.
Gently pour the gravy over the tofu, cheese, and (optional) fries.
Enjoy your poutine!
Notes
If you can't find super-firm tofu, extra-firm tofu is OK as a substitute. Just make sure you press out extra liquid.
You can add extra cheese beyond the quantity listed in the ingredients list if you like