Guest Blogger: Lisa’s Project: Vegan – Blue Plate Special #15: Tofu Milanese & Saffron Risotto

9 Aug

Love when a good recipe comes together from a few simple ingredients often found in a pantry. I just bought some saffron and now I know what to do with it. Lisa is the author of Lisa’s Project: Vegan. Here she is in her own words, “My name is Lisa Dawn Angerame and I write Lisa’s Project: Vegan. I am a vegan wife and mom. We are living a vegan lifestyle for our health, the health and welfare of the animals, and that of the planet. I make delicious, creative meals with love and compassion. Most of my recipes take less than 30 minutes to make and call for organic ingredients where possible. Enjoy!”

Follow Lisa on her blog, Facebook and Twitter. Welcome Lisa!

This is by far one of my favorite recipes! Breaded tofu cutlets seasoned to perfection topped with a light and refreshing salad sitting next to a pile of delicious saffron risotto. Two things about saffron risotto (1) it is much easier to make than you might think and (2) saffron is not as fancy as it sounds. It is fresh and delicious and turns the risotto a gorgeous yellow color. This whole meal can be prepared rather quickly and easily and you will find yourself in Milan asap!

Tofu Milanese
1 box extra firm tofu, pressed
Flour
Rice milk
Panko + Salt + Italian seasoning (oregano, marjoram, thyme, basil, rosemary, and sage)
Sunflower oil
Lemon slices for garnish

Saffron Risotto
1 big onion, chopped
1 cup Arborio rice
1 teaspoon saffron threads
3 cups water, hot

Salad with White Balsamic Vinaigrette
Mixed lettuce (arugula, radicchio)
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
S and P

Press the tofu.

Chop and saute the onion in olive oil in a large skillet with sides. Heat up the water and stir in the saffron to steep. When the onions are translucent, add the rice and stir around until translucent. Add a big ladle of hot saffron water and stir until absorbed. Then add another ladle of saffron water until it is absorbed. Stir often but start making the rest of the dinner. Keep adding water as each ladle full is absorbed until there is no more water left.

While this is going on, cut the tofu in half through the middle, then half again, and then into triangles. Set up a breading station by pouring each element into a bowl. Use your judgment. I have no measurements here.
1 – flour
2 – rice milk
3 – panko + seasonings
4 – plate for breaded tofu
Dredge the tofu in the flour, then the rice milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook the tofu until golden on one side and then flip it over. Try to get the sides too.

Mix the salad dressing in a deep mixing bowl. Add the mixed greens and toss.

To plate, place the risotto on the bottom. Place the tofu gently on top and then pile a nice handful of salad on top. Garnish with a lemon slice. Enjoy!

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