Vegan Saltimbocca
Transform your kitchen into a gourmet haven with this vibrant Vegan Saltimbocca recipe! A clever plant-based twist on the Italian classic, this dish features marinated extra firm tofu cutlets adorned with fresh, aromatic sage leaves and seared to golden perfection. Infused with the deep umami of tamari, apple cider vinegar, and a white wine reduction, every bite is brimming with flavor. Served over creamy polenta enriched with nutritional yeast and a side of sautéed spinach, this dish offers a comforting yet sophisticated experience. Ideal for a dinner party or a cozy night in, Vegan Saltimbocca is a show-stopping centerpiece that’s as nourishing as it is delicious. Try this tofu-forward masterpiece and savor the elegance of plant-based Italian cuisine!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 20 leaves fresh sage leaves
- 1 tomato medium tomato, thinly sliced
- 2 cloves garlic cloves, minced
- 2 tbsp apple cider vinegar
- 3 tbsp tamari (gluten-free soy sauce)
- 1 cup white wine
- 1 cup vegetable broth
- 4 tbsp olive oil
- 1 cup polenta
- 4 cups water
- 2 tbsp nutritional yeast
- 2 cups spinach leaves
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Drain the tofu and press it for at least 15 minutes to remove excess moisture. Slice the tofu into 8 equal cutlets.
In a bowl, mix together the apple cider vinegar, tamari, and garlic for the marinade. Submerge the tofu slices in the marinade for at least 10 minutes, turning halfway through.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the white wine and vegetable broth, simmering until reduced by half.
Remove the tofu from the marinade. Lay a sage leaf on top of each tofu cutlet and press lightly.
In the wine sauce pan, gently place the sage-topped tofu cutlets and sear each side for about 4 minutes, until golden brown.
Remove tofu from the pan and keep it warm. Add the tomato slices to the pan and cook for 2 minutes on each side until lightly softened. Set aside.
In a separate pot, bring the water to a boil. Slowly whisk in the polenta and reduce the heat to low, stirring frequently for about 10 minutes until thickened. Stir in nutritional yeast, salt, and pepper.
In another pan, heat 1 tablespoon of olive oil, add spinach and sauté until wilted, about 3 minutes.
To plate, spoon a serving of polenta onto each plate, top with spinach, and arrange the tofu cutlet and tomato slices on top. Drizzle with the reduced wine sauce and serve immediately.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 6647 mg | 289% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 11.9 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3068 mg | 236% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2731 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
