Learn how to create simple Vegan Fish Fillets with baked Tofu, seaweed, and crunchy crumb topping à la Bordelaise – paired with mashed potatoes, creamed spinach, dairy-free hollandaise sauce, and dill, this recipe is wonderfully tasty and completely plant-based!
Ingredients
For the Tofu
- 14 oz (400g) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup red wine (Bordeaux-style or any other red wine)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Lemon Mustard Sauce
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or agave nectar
- Salt and pepper to taste
Instructions
- Start by preparing the Lemon Mustard Sauce. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup or agave nectar, salt, and pepper. Set aside in the refrigerator to let the flavors meld.
- Cut the pressed tofu into 1-inch cubes.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove the tofu from the skillet and set it aside.
- In the same skillet, add another tablespoon of olive oil. Sauté the finely chopped onion and minced garlic until they become translucent and fragrant.
- Stir in the tomato paste, dried thyme, soy sauce, vegetable broth, and red wine. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken. Season with salt and pepper to taste.
- Return the cooked tofu to the skillet with the Bordeaux-style sauce. Stir gently to coat the tofu with the sauce.
- To serve, arrange the Tofu à la Bordelaise on a plate.
- Drizzle the Lemon Mustard Sauce over the tofu.
Nutrition Facts
- Calories: 340 kcal
- Total Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 2g
- Sugars: 7g
- Protein: 15g
