This decadent dish is entirely vegan and soy free, thanks to the beautiful pumfu (tofu made of 100% organic pumpkin seeds). Nutty, creamy, an explosion of flavor, incredibly filling and healthy. Even my skeptical non-vegan father slurped it down in minutes.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 25 minutes |
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This decadent dish is entirely vegan and soy free, thanks to the beautiful pumfu (tofu made of 100% organic pumpkin seeds). Nutty, creamy, an explosion of flavor, incredibly filling and healthy. Even my skeptical non-vegan father slurped it down in minutes.
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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
Servings: people
Units:
Instructions
- Remove the ends of the leeks and wash the leeks thoroughly.
- 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.
- Salt to taste, add the dill and the pinch of sugar. Give it a stir.
- Cut the pumfu into 1/4 inch slices and lightly bread it in whole wheat flour.
- Remove the leeks from the skillet, add more oil and cook the pumfu slices until golden brown on both sides.
- 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.
- 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.
- Serve warm. Buon appetito!
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