Pumfu Scaloppine with Braised Leeks and Lemon-Miso Cream
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.
    < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
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!