I made you guys this vegan tofu scallopini with garlic rosemary cream sauce, because I love you. You’ll probably love me too after you eat this. It’s really easy. Simple seasoned tofu dredged in flour and browned in olive oil until nice and crispy. Served with a very, very delicious cream sauce flavored with fresh garlic and fresh rosemary. I highly recommend serving with some pasta. This sauce recipe makes enough to toss the the pasta in it with extra for drizzling over the tofu! This is a great recipe to start off with if you haven’t cooked a lot of tofu, it is hard to mess up and really yummy!
What You Need For This Plant-Based Take on a Classic:
- Extra Firm Tofu: Extra firm tofu is definitely the best type for this recipe!
- All Purpose Flour: To dredge the tofu and make it very crisp and brown.
- Olive Oil and Vegan Butter: To brown the tofu and then make the sauce.
- Garlic and Onion: Because all good sauces start with garlic and onions.
- Fresh Rosemary: Fresh is definitely my preference for this sauce.
- Coconut Cream: To make the sauce very creamy, I promise it doesn’t taste like coconut!
- Vegetable Broth: For the perfect sauce consistency.
- White Wine: To make the sauce extra yummy!
- Lemon Juice: For a much needed hit of acidity.
This whole meal is ready in less than 30 minutes and can be served with a whole slew of things. I like adding some veggies to the bowl, the sauce is really amazing on top of roasted and steamed greens! Vegan tofu scallopini will become a new go to meal.
Why Should You Make This Luscious Dish?
- Crispy tofu reigns supreme.
- So easy, less than 30 minutes, few ingredients.
- Kid friendly, my kid loves this one.
- Can be served with all kinds of side dishes.
- Just down right delicious!
Vegan Tofu Scallopini
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 1/3 Cup + 1 Tbsp. All purpose flour, divided
- 3 Tablespoons Olive oil
- 1 Tablespoon Vegan butter, I used Earth Balance
- 1/2 a Sweet onion, diced
- 6 Cloves Garlic, chopped
- 1 Tablespoon Fresh Rosemary, chopped**
- 1/4 Cup Sweet white wine, vegan (I used Pinot Grigio)
- 1/2 Cup Vegetable broth
- 1 Can(14oz.) Coconut cream or full fat coconut milk
- 2 teaspoons Lemon juice
- Salt and Pepper to taste
- After you have pressed your tofu*, slice the block of tofu through the side to make thin "steaks"(about 1/4 inch thick). You should get 4-6 slices. Make sure you don't slice them too thin, you don't want them to fall apart.
- Season each slice with a few pinches of salt and pepper.
- Then pour the 1/3 cup of flour on to a plate. Season the flour with a few pinches of salt and pepper. Stir to mix.
- Place a piece of tofu into the flour and coat both sides completely with the flour. Repeat with all the tofu. Shake off excess flour.
- Heat the olive oil on medium high in a large non-stick skillet. Then add the tofu to the pan(don't over crowd the pan, do it in batches of necessary). Brown the tofu on each side, reducing heat as needed, it will take 4-5 minutes per side.
- Remove the tofu from the pan and when all the tofu is done, I like to cover it with foil to keep warm while I make the sauce.
- Wipe out any burnt flour from the pan you used and heat the vegan butter on medium high.
- Add the onions, garlic and rosemary to the pan. Sauté, reducing heat as needed, until the onions are translucent. About 5 minutes. Season with a pinch of salt and pepper.
- Then add the remaining 1 tablespoon of flour to the pan and toss with the onions, garlic and rosemary. Simmer for a minute.
- Now add the white wine and stir to combine. Simmer for another minute.
- Then add the broth, coconut cream, lemon juice and a few pinches of salt and pepper. Whisk to combine.
- Simmer for 3-5 minutes or until thickened slightly. Taste and adjust seasonings.
- Serve with pasta tossed in the sauce and the tofu topped with the sauce. Or with polenta or veggies.