[Vegan Tuna or Swordfish Steaks with Win, Tomatoes, and Herbs]
...Julia says that the tomatoes wine and garlic are a good contrast to this fishy vegan tuna dish...and she says to serve it with boiled potatoes and green beans...so we did...
...we were gifted another box of homegrown tomatoes...so I wanted a recipe that would use some of those up...
...and I had frozen a block of medium firm tofu...
...just because it changes the texture of the tofu...into something flakier and chewier than fresh tofu...
...I mixed up the marinade...
...pressed the tofu really well to get out almost all of the water...
...I should have shown y'all this Tofu Presser that I got for my birthday...it really does a perfect job...
...a long time ago now...when Scout was a young Webelos...
he made me a Tofu Box...
...it's not really for pressing tofu...although I did often use it for that purpose...before I got this new one...
it's really for making tofu...
...anywhoo...you can kinda see the texture in these bits I had leftover after I cut out our 'tuna' steaks...
...I put the 'steaks' into the marinade...consisting of salt, lemon juice, olive oil and pepper...and a crumbled sheet of nori for some flavor of the sea...
...after a couple of hours...I took them out and sauteed them in some olive oil...
...just until lightly browned...
...then I got busy with the sauce...seeding and peeling some tomatoes...and chopping a yellow onion...
...the only other herbs are garlic, oregano, and thyme...so it's a pretty simple dish...
...I sauteed the onions and tomatoes and then added some white wine...
...a tablespoon of tomato paste...Julia says for colour and added flavor...
...and lastly...you make a paste of softened vegan butter adn flour and stir that in...
...spoon the sauce over the vegan tuna and serve...
...as suggested...we served the Vegan Tuna with boiled potatoes and fresh green beans...
...it's always amazing how such simple ingredients can end up...
...tasting so delicious...
Substitutions:
Vegan Butter for the Butter
Tofu for the Tuna
Mastering the Art of French Cooking (pp. 219 - 220)
