Today we bring you a light, 100% plant-based recipe with an intense and comforting flavor, perfect for a quick, nutritious, and delicious dinner. Ideal for serving in our artisanal bowls, this combination of sauteed vegetables with a creamy smoked tofu and truffle is as simple as it is spectacular.
📝 Ingredients
For the creamy filling:
- 200g smoked tofu
- 100g almond milk
- 35g white miso
- 1 tbsp extra virgin olive oil
- 100g truffle quevana
- 2 tbsp nutritional yeast
- 1/2 cup water
For the vegetables:
- 1 zucchini
- 1 onion
- 1 carrot
- 150g mushrooms
- A drizzle of sesame oil
- A few drops of tamari
- Fresh ginger, grated to taste
Step by step
1. Sauté the vegetables:
Cut the zucchini, onion, and carrot into thin sticks. Sauté them together with the mushrooms in a hot pan with a drizzle of sesame oil. Add a touch of tamari and grated fresh ginger. Cook until the vegetables are tender-crisp.
2. Prepare the creamy tofu:
In a high-powered blender, combine the smoked tofu, almond milk, white miso, extra virgin olive oil, truffle kevana, nutritional yeast, and water. Blend until smooth and creamy.
3. To serve:
In a bowl or deep plate, place a layer of the sautéed vegetables and top with the creamy tofu. You can garnish with a drizzle of truffle oil or some toasted seeds if desired.
