Roasted Tofish with Beurre Blanc Sauce

If “filet mignon” isn’t your type of meal, than I’d be happy to interest you in my Roasted Tofish with a Beurre Blanc sauce and Forbidden Black Rice. If you haven’t heard of a Beurre Blanc sauce, it’s a classic French sauce made with vegan cream and butter (it just takes a bit of whisking, which is pretty minimal). There is a simple elegance to this dish, with the light flavorful seasoning of the nori with the sauce and rice- it’s a true delight. If you haven’t already decided, I highly suggest giving this dinner a go!

Yields 2 servings

Ingredients

“Fish”:

1 (8 oz.) extra firm tofu

1 sheet nori seaweed

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

1/2 tsp. garlic powder

1/4 cup plain almond milk

1 Tbsp. flour

Beurre Blanc Sauce:

2 Tbsp. shallots, chopped

1/3 cup heavy coconut cream

1/4 cup dry white wine

1/4 cup. white wine vinegar

1 tsp. lemon juice

1 cup butter, cubed and cold

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Directions

“Fish”:

1. In a small bowl, mix together flour, seasoning, and almond milk and set aside.
2. Press tofu to remove excess water. Slice the tofu into 2-3 large squares. Do the same with the nori.
3. Place a slice of nori into the flour and almond milk mixture and place onto the back of tofu. Smooth and press it down so it sticks to the tofu, repeat with remaining squares.
4. On a parchment lined baking sheet, place the “fish” fillets down.
5. Preheat oven to 400 degrees F.
6. Bake for 35-40 minutes or until it is golden brown. Set aside.

Beurre Blanc Sauce:

1. In a sauce pan on medium heat, bring to a boil the vinegar, wine, and shallots (reduce by half).
2. Add the cream, white pepper, salt, and boil for 1-2 minutes. Bring heat to low and slowly add the butter. Be sure to whisk each tablespoon in and toss another one in before the previous completely melts. Remove from heat and add the lemon juice.
3. Pour sauce through a mesh sieve into a mason jar (discard shallots).
4. Serve with tofu “fish” fillet, quinoa, grilled asparagus, and sauce.

Chef’s tip: If you do not want a “white fish” style piece, you can marinate the tofu for a different type of flavor.