Tofu Scaloppini

Here is another one of Shannon's masterpieces, converted for the vegans among us.

Enjoy!

2 lb firm tofu, sliced in half lengthwise
2 T flour
1 t paprika
salt and couple grinds black pepper
1 cup vegetable broth
pinch saffron threads
4 T olive oil
4 T minced shallot
1/2 cup dry white wine
1/2 cup soy cream
1 cup frozen peas, thawed
1 fresh lemon, juiced

 In a small flat container or bowl, mix flour, paprika, and salt and pepper. Dredge tofu in mixture; coat well. Set aside.

Mix vegetable broth and saffron; set aside.

Heat oil over medium high heat. Fry tofu till golden brown on both sides;

remove and set aside to keep warm. Stir in shallots and saute for a couple minutes. Stir in wine and broth mixture and simmer til the liquid is reduced, about 5 minutes.

Stir in soy cream and simmer til the sauce thickens slightly, about 1 minute. Stir in peas and cook til peas are tender, about 5 minutes. Stir in lemon and return tofu to pan to heat through. Adjust as desired with salt and pepper.

Serve tofu and sauce over

 HERBED POLENTA 

4 cups water
1 t salt
1 cup yellow cornmeal
1/4 cup soy cream
2 T olive oil
herb blend: sage, savory, parsley to taste or, rosemary and thyme, whatever you prefer
freshly ground black pepper to taste

Bring the water and salt to a boil in a large saucepan. Whisk in Cornmeal. Reduce heat to low and cook, whisking often, about 15 minutes or til the mixture thickens and the cornmeal is cooked.

Remove from heat. Stir in soy cream, oil, herbs and pepper. Taste and adjust as desired.