Pumfu Scaloppine with Braised Leeks and Lemon-Miso Cream

Ingredients

• 4-6 leeks depending on how big they are
• 2 blocks pumfu
• 1 Lemon
• 1 tbsp white miso
• 1 dash coconut sugar
• 1 tbsp vegan butter
• 1 cup whole wheat flour to bread the pumfu
• 3 tbsp Extra-virgin olive oil or more to taste
• 2 tsp dry dill
• salt and pepper to taste
• 1 tbsp white wine

Instructions

1. Remove the ends of the leeks and wash the leeks thoroughly.
2. Chop the leeks into big chunks 1 1/2 inches long, and sauté in butter and extra-virgin olive oil at medium heat for a couple of minutes; then, lower the heat to low and cover with a lid. Slowly cook for 10 minutes, stirring occasionally.
3. Salt to taste, add the dill and the pinch of sugar. Give it a stir.
4. Cut the pumfu into 1/4 inch slices and lightly bread it in whole wheat flour.
5. Remove the leeks from the skillet, add more oil and cook the pumfu slices until golden brown on both sides.
6. When both sides are golden brown, Degas with a tablespoon of white wine, and when the alcohol has evaporated, add the leeks back to the skillet with the pumfu.
7. without stirring, add the white miso that you have previously dissolved in 1/4 cup of warm water, then add 1-2 tsp (to taste) of lemon juice, cover with the lid and cook for another 10 minutes at low heat.
8. Serve warm. Buon appetito!