Vegan version of a traditional Italian dish made with liver, yellow onions, bay leaf and white wine.

As an alternative to tofu, this is made with a beautiful soy-free, creamy chickpea one. All the flavors of the original Italian dish, without the meat. This one will be on repeat at my house from now on.

Chickpea Tofu alla Veneziana

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

< class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes

Servings	Prep Time
6 people	1 hour

Cook Time

45 minutes

Servings Prep Time 6 people 1 hour

Cook Time 45 minutes

Chickpea Tofu alla Veneziana Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes Servings Prep Time 6 people 1 hour Cook Time 45 minutes Servings Prep Time 6 people 1 hour Cook Time 45 minutes

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

Servings: people

Units:MetricUS Imperial

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.

Recipe Notes

This dish is ideal when made in the morning, and served a few hours later, to allow the tofu to absorb all the flavors.

Share this Recipe