Senegalese Fish Yassa (Vegan Tofu Yassa)

Ingredients

• about 450 g Firm Tofu
• 2 large Onions
• 1/2 cup Lemon Juice
• 2 tablespoons Dijon Mustard
• 4 cloves Garlic
• 3 tablespoons Vegetable Oil
• 1 medium Green Bell Pepper
• 1/2 cup Vegetable Broth
• 1 teaspoon Thyme
• 1 each Bay Leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the tofu to remove excess water. Cut into 2.54 cm cubes.
2. 2Thinly slice the onions. In a bowl, combine the tofu, half of the sliced onions, lemon juice, Dijon mustard, and minced garlic. Marinate for at least 30 minutes.
3. 3Heat the vegetable oil in a large skillet or pot over medium heat. Add the remaining onions and green bell pepper and cook until softened, about 5 minutes.
4. 4Add the marinated tofu to the skillet, along with the marinade. Cook for 5 minutes, stirring occasionally, until tofu browns.
5. 5Add the vegetable broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the sauce has thickened.
6. 6Remove the bay leaf. Season with salt and pepper to taste.
7. 7Serve hot over rice or couscous (ensure couscous is gluten-free).

Related Guides