I spent most of the week sick with a pretty wicked cold which wiped out every bit of my appetite from Monday through most of Saturday. I ate to keep up my strength, but I lacked my characteristic zest for the meals I was eating. Even my standby favorites like Piaquadilo’s Cajun corn chowder and the vegan buffalo seitan wings from Spak Bros. did little to inflame my senses. I was congested, my throat was sore, and the idea of eating food, let alone preparing it, seemed like a chore.
This past week, while I was sleeping and moaning and spending as little time in the kitchen as possible, Nicole of Yum Yum posted her preparation of a Giada De Laurentiis recipe, Chicken Meuniere with Tomato-Parsley Sauce. I could tell I was finally coming out of the fog when, upon reading Nicole’s entry, I thought to myself, “Well that looks delicious. And I bet it would be totally easy to veganize.”
So Saturday, when the urge to cook started to creep back into my brain, I looked over the original recipe. The term “meuniere” refers to the process of dredging the fish, chicken, or whatever protein you’re using in flour before baking or frying. It’s a classic rustic Italian dish that is easy and quick to prepare, and for as few ingredients as it calls for, it’s an incredibly flavorful dish.
Based on the contents of my cupboards and personal preferences, I made a few variations, including substituting basil when I could not seem to locate my large canister of parsley. Also, because I like a thick sauce, I added some of the dredging flour to the roux. If you want a lighter, less creamy sauce, just skip that step.
Don’t forget some good crusty bread and a fresh green salad to go along with this dish. It’s a very refreshing dinner for a warm spring or summer night.
– 1 pound tofu, cut into eight even slices
– 1/2 cup unbleached all-purpose flour
– 1 tsp poultry seasoning
– 1 tsp garlic pepper seasoning
– Oil for frying
– 4 to 5 Roma tomatoes, diced
– 1/3 Kalamata olives, chopped
– 2 shallots, sliced thin
– Zest of a small lemon
– 1/2 cup white wine
– 1 tbsp basil
– To prepare the tofu: Mix together flour and seasonings. Dredge each piece of tofu in the flour mixture until both sides are well-coated. Heat oil in a large pan, then add the tofu slices. Fry until lightly browned, then flip. Once all slices are cooked on both sides, remove them from the pan and keep in a lidded container.
– For the sauce: Using the same pan, add the tomatoes, olives, shallots, zest, white wine, and basil. Simmer for five minutes. If thickening, add a tablespoon of the flour mixture used to coat the tofu. Stir and cook until thick (but not too thick), then remove from heat.
– Plate the tofu, then cover with the sauce.