From: Chef Chris Colello, formerly of 360 Steakhouse/Harrah's Hotel & Casino, Council Bluffs, ID. Yield: 4-6 servings. ¼ cup soybean oil 2 medium yellow onions, thinly sliced ⅓ cup butter ⅓ cup flour 2 cups soy milk to taste, kosher salt to taste, black pepper 1½ lb. extra firm tofu 2 cups crushed roasted soy beans ¼ to ½ cup Buttermilk Blue Cheese 1 lb. soy cheese, shredded In large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until golden ...
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