Veganize It! : Easy Diy Recipes for a Plant-based Kitchen (9780544815575) by Robertson Robin

Author:Robertson, Robin
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544815575
Publisher: Houghton Mifflin
Published: 2017-03-07T00:00:00+00:00

SEE SCALLOPS

SERVES 3 OR 4

When I was chef at a seafood restaurant in Charleston, South Carolina, scallops were always on the menu. Now I make See Scallops, which, as recipe tester Norine Dobiesz said when she came up with the name: “They’re not from the sea but when you see them, they look like scallops.” Although they don’t share the unique taste or texture of scallops, they work well as a stand-in for scallops in recipes such as coquilles St. Jacques, bacon-wrapped scallops, or my favorite, Creamy Sriracha See Scallops (see recipe). Other plant-based ingredients that can be used to make “see scallops” are sliced rounds of hearts of palm and oyster mushroom stems, but I prefer to use tofu because it absorbs the marinade most readily and contains the most protein.

1 (12- to 16-ounce) package extra-firm tofu, well drained

3 tablespoons tamari

1 teaspoon light miso paste

1 tablespoon water

¼ cup panko bread crumbs

2 teaspoons cornstarch

1 teaspoon ground dulse or other dried sea vegetable

½ teaspoon salt

1 tablespoon olive oil

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