Blanquette de Tofu
A classic French blanquette reimagined with tofu and vegetables in a creamy plant-based sauce.
frenchmain
⚠ Contains allergens
soygluten
Ingredients
Main
- 400 g firm tofu— frozen, pressed then thawed
- 2 carrots— sliced diagonally
- 1 leek— white part only, cut into chunks
- 150 g mushrooms— 150–200 g, halved
- 1 shallot— small, finely chopped
- 700 ml light vegetable stock
- 1 bay leaf
- 1 sprig thyme
- 1 tbsp olive oil
Sauce
- 150 ml plant-based cream— soy recommended
- 1 tbsp vegan butter
- 1 tsp flour
- 1 tsp Dijon mustard
- 1/2 lemon juice— juice of ½ lemon
- 1 tsp nutritional yeast
To serve
- fresh parsley— finely chopped
- salt
- white pepper
To see full recipe:
View the original recipe by Alexis Gauthier ↗