This recipe was derived as an experiment to try to recreate the taste and texture of scallops. While not a dead ringer (and not a dead scallop either) it serves well, looks pretty and makes for a nice meal.
Served with brown rice mixed with raw shredded carrots for color, a few sweet potato oven fries and a little wakame left from the marinade combined with a nice green salad, it's a suitable "guilt-free" substitute.
- 1 pkg.(16 oz.) extra firm tofu, drained and pressed
- 1/2 pkg.(2 oz.) dried wakame or nori seaweed
- 1/4 cup vegetable broth
- 1/4 cup vegetarian fish sauce*
- 1/2 cup cold water
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons Earth Balance vegan "butter"
- Press the drained tofu really well. Cut into cubes or
- circles about 1/2 to 3/4 inch thick.
- Place dried seaweed in a medium-large container you can cover.
- Cover the seaweed with the vegetable broth, fish sauce and cold water. Place the tofu in the container, cover and marinate overnight.
- Preparation: In a large skillet heat the oil and "butter" together.
- In order to pan sear the "scallops" the oil should be heated very hot,
- almost to the point of sizzling.
- Stir in the minced garlic. The garlic will begin to brown so working
- quickly lay in the tofu. Allow the tofu to cook on one side til golden.
- Using tongs, gently turn the tofu over and allow to cook on the other side.
- When golden on top and bottom, remove the tofu and place on a plate with a strong paper towel to drain off excess oil.
- Plate the tofu over cooked brown rice mixed with some shredded raw carrot for
- color. Add some sweet potato oven fries and a spoonful or two of the seaweed from the marinade. Serve with a fresh green salad and side of fruit.
- * If you don't have any vegetarian fish sauce or can't locate an Asian market, you can make your own sauce that will do just as well.
- You will need - about 2 tsp. of sea salt, 2 sheets dried nori or wakame, crumbled, 1 tbsp light soy sauce, and 1 cup of boiling water.
- Place all the ingredients in a blender (or in a container and use a hand blender). Let sit for 5 minutes to soften the seaweed. Blend until smooth. Strain through a fine mesh sieve or cheese cloth.
|Amount Per Serving||%DV|
|Serving Size 179g|
|Recipe makes 4 servings|
|Calories from Fat 88||63%|
|Total Fat 9.91g||12%|
|Saturated Fat 1.42g||6%|
|Trans Fat 0.0g|
|Total Carbs 4.64g||1%|
|Dietary Fiber 0.2g||1%|