Tofu with Pistachios Cream

Ingredients:
(serves 2)
180 gr of tofu
15 gr of margarine
flour, for dusting
1 bay leaf
chopped parsley
chive
dry white wine
15 gr of blanched pistachios
50 gr of oat cream
aromatic salt, to taste
pepper

Method:
First, just blanch pistachios and remove their skins, then blend them, setting a few aside for decoration. Flour tofu, cut into slices, and brown it in a pan with spices and margarine. As soon as it gets coloured, add white wine and let it evaporate over a medium heat. In a saucepan heat the oat cream, and when it start simmering add chopped pistachios, aromatic salt (salt with rosemary, garlic and sage) and freshly ground pepper. Place the tofu on a plate and cover it with the cream, garnishing with the pistachios you have set aside. Serve hot, accompanied by a side of zucchini sautéed with chives, cinnamon and nutmeg.

Chef: LauraLady94 from VeganBlog

1. acorn 17 January 2012 at 06:15

   

   This is an excellent idea. I’d like to try seitan this way as well. Thanks for the idea xxx