...Julia says this can be served either hot or cold...we had ours hot...but I tried some leftovers today for lunch cold and she's right - it's very good cold too...
...start with a marinade...salt, lemon juice, olive oil, and pepper...I also added some kelp granules for a sort of marine flavor...marinate a couple of hours...
...sauté the tofu-tuna in olive oil until lightly brown...
...arrange tofu filets in a dish...
...chop some onions and tomatoes...
...you'll need some garlic too - just mashed...
...cook some onions slowly without browning...add your garlic...
...and tomatoes...
...some thyme...
...and oregano...a little salt and pepper too...
...pour your sauce over your filets...
...pour in some wine and bake until the filets are simmering...
...remove the filets to a serving platter...
...and put the sauce in a pan...boil it down (remember Juila cares not at all how many pots and pans you use) and she says to add some tomato paste or meat glaze for added depth of flavor...I added some vegan bouillon...
...this next part was kinda weird...as it's a sort of uncooked roux - I've never done that before - just make a paste of flour and Earth Balance...
...then stir it into the sauce - off heat...
...it thickened up the sauce right away - and I guess there was enough heat to sort of cook the paste...
...pour the thickened sauce over the filets stir in some fresh parsley and serve...
...we had a nice big chopped lettuce and arugula salad...
...and per Julia's suggestion - some green beans and potatoes...
...it was lovely...
Substitutions:
Tofu for Tuna
Earth Balance for Butter
Vegan Bouillon for meat glaze
Recipe here: Mastering the Art of French Cooking
p. 219-220
Looks good ;-)
ReplyDeleteLooks amazing!
ReplyDeleteI really love this blog of yours. Ever since I figured out gluten was giving me problems as well as dairy, cooking hasn't been nearly as much fun as it was before (especially living with 2 guys who really love their cheeses and breads). The recipes you post here are already dairy-free and I can easily choose appropriate flour substitutes when necessary. Thank you so much for sharing.
I am sooo preparing it as well. It's such a great dinner option.
ReplyDeleteOh my goodness, am I glad to have found this blog! (Stumbled on it via your other blog and the Sew, Mama, Sew giveaway list.) I am a "prodigal daughter" kind of vegetarian - I lapsed big time when I married a French man and then moved to France 10 years ago. But now I'm trying to return to the fold and even go vegan, all the while still living in Paris. (People here still don't "get" not eating meat, let alone only eating a plant-based diet.)
ReplyDeleteThat looks really tasty!
ReplyDeleteLooks delicious! I will have to give it a try. By the way, that "butter" and flour mixture is called a beurre manié and is quite common for thickening French stews. Thanks for sharing!
ReplyDeleteNice work! I'll have to try that roux technique.
ReplyDeletehey there!! yummy looking! love, k
ReplyDelete