Zurich-style tofu Emincé, whole grain rice
Traditionnellement à base de veau, l'émincé de tofu à la Zurichoise est sublime dans cette version vegan. Beaucoup de plaisir et de goût dans cette jolie proposition gourmande.
Vegetarian, Vegan
Ingredients
Portions:
4
60 g
Basmati rice
100 g
Tofu, cubed
For the sauce:
80 g
Button mushrooms, sliced
0.5 cup
Soy milk
0.25 cup
White wine
0.5 cup
Vegetable stock
1 tbsp
Maïzena (cornstarch)
Juice of 0.5 organic yellow lemon
For the garnish:
1 tbsp
Casa olive oil
Fine salt, to taste
Ground white pepper, to taste
Espelette pepper, to taste
Flat parsley, chopped for garnish
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the whole grain Rosso rice and cook it according to the package instructions.
- Cut the tofu into thin strips and marinate with a mixture of soy milk, white wine, and finely chopped parsley for 10 minutes.
- Chop the onion and button mushrooms, then sauté them in olive oil until the onions are translucent.
- Add the marinated tofu to the pan, season with vegetable stock, fine salt, and ground white pepper. Simmer for 5 minutes.
- Thicken the sauce with Maïzena, stir well, and finish with a zest of organic yellow lemon and a pinch of Espelette pepper.
For a deeper flavor, let the tofu marinate for a longer period if time allows.
Serve with a fresh side salad for a complete meal.