Name: Chickpea Tofu alla Veneziana
Prep time: 1 h
Cook time: 45 min
Yield: 6 people
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)

Chickpea Tofu alla Veneziana

Recipes with Video

10 Minute Recipes

Servings	Prep Time
6people	1hour

Cook Time

45minutes

Servings	Prep Time
6people	1hour

Cook Time

45minutes

Ingredients

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

Instructions

Finely slice the onions.
Dissolve miso in filtered water.
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.
Deglaze with white wine, and when the wine has completely evaporated, add the water with miso.
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.