Tofu with Pistachios Cream

1 comment

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

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

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