Chickpea Tofu alla Veneziana

Ingredients

• 2 blocks chickpea tofu
• 2 big yellow onions
• 4 bay leaves
• 1 sprig rosemary
• 3 tbsp white wine
• 1/2 Lemon
• salt, extra-virgin olive oil, pepper to taste
• 1 1/2 tbsp white miso dissolved into 3/4 filtered water

Instructions

1. Finely slice the onions.
2. Dissolve miso in filtered water.
3. Sauté the onions in 2 tbsps extra-virgin olive oil and bay leaves. When soft, add the chickpea tofu that you have previously cut into 1/4 inch slices. Add finely chopped rosemary, salt and pepper to taste. Cook at medium heat for a few minutes.
4. Deglaze with white wine, and when the wine has completely evaporated, add the water with miso.
5. Lower the heat and cover with a lid. Cook for 5 minutes, then flip the tofu. Squeeze 70% of the 1/2 lemon, taste and repeat if necessary. We want a golden brown color. Cook 5 more minutes then allow to rest for 5 minutes, or until serving time.