I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 297/524 (from Julie's count)...but really 659

Thursday, October 20, 2011

VEGAN SUPRÊMES DE VOLAILLE À BRUN

[Chicken Breasts Sautéed in Butter]


...this is a recipe with three variations...that just involve deglazing the pan with a slightly different sauce...

...Julia suggests using clarified butter...so I mixed Earth Balance with some canola oil for the frying...

...sprinkle your tofu with salt and pepper and roll it in some flour...shake off the excess...

...when the Earth Balance/oil starts to darken...put in your tofu Suprêmes...

...and regulate the heat so that the EB doesn't darken any more...

...Julia gives precise cooking times but they won't be necessary for Tofu Suprêmes...so...just cook until a nice golden brown...

...then follow the recipe for the VEGAN BEURRE NOIR - BEURRE NOISETTE...

...pour the sauce over the Tofu Suprêmes...

...and serve...

...These were delicious...and well...buttery...super simple and quick to prepare...we had ours with some Jasmine rice and sweet peas...a perfect supper for a busy evening...

...when I did the VEGAN SUPRÊMES DE VOLAILLE À BLANC before I used seitan chick'n and you could certainly do that for this recipe as well...but tofu was much quicker...

Substitutions:
Earth Balance and oil for the clarified butter
Extra Firm Tofu for the chicken

Recipe here: Mastering the Art of French Cooking

p. 270

2 comments:

  1. Those look gorgeous and simple. In other words, French. I love your theme!

    ReplyDelete