Provencal Tofu Fillets
Provencal sauce is a fragrant tomato sauce made with sautéed green onions, garlic, and herbs de Provence. It is very savory and well accompanies faux meats or faux fish fillets. Of course, tofu is an easier option. Cut into thick fillets, coated in flour and pan-fried in butter, tofu is then slow-cooked in the Provencal sauce to absorb its scents and flavors.
It is delicious as is or accompanied by cooked greens of your choice (try it with steamed carrots and green beans).
- 1 extra firm brick of tofu
- 2 tablespoons non-dairy butter
- 3 green onions
- 1 garlic clove
- 1 teaspoon dry thyme
- 1 teaspoon dry dill
- 1 teaspoon dry chives
- 1 teaspoon dry basil
- Salt and pepper, to taste
- ¼ cup tomato sauce
- ½ cup whole wheat flour
Pat dry the tofu with the help of kitchen paper. Slice it lengthwise into four “fillets”. Clean, rinse and thinly slice the green onions. Peel and thinly slice the garlic. Transfer the onion and garlic to a skillet, together with a tablespoon non-dairy butter. Heat to medium and cook for 1-2 minutes.
Add the spices, mix well, and then add the tomato sauce. Turn the heat to low and let cook while you prepare the tofu fillets.
Roll the tofu slices into whole wheat flour. Coat all sides and set aside. In a second skillet, heat to medium the rest of the non-dairy butter until it melts, then transfer the tofu fillets to the skillet and pan-fry them on both sides until golden. Season with a little salt and pepper if desired.
Transfer the tofu fillets to the skillet with Provencal sauce. Leave the heat to low and cook for another 10 minutes, flipping the fillets to coat them on both sides. Take off the heat and serve immediately.