Vegan Gourmet Fillet à la Bordelaise

Ingredients

• 1 Tofu (halved and cut into very thin strips with chopsticks; the block size used is not specified)
• Salt water (for briefly simmering the tofu)
• 1 tbsp Tomato paste (for the marinade)
• 2 tbsp Olive oil (for the marinade)
• 1 tsp Soy sauce (for the marinade)
• 1 tsp Agave syrup (for the marinade)
• Seaweed flakes (optional, as a fish-flavor component; alternatively, use a shredded lasagna sheet)
• 40 g Breadcrumbs (referred to as spelt breadcrumbs in the transcript)
• Fresh dill (finely chopped)
• Fresh parsley (finely chopped)
• Sun-dried tomatoes (finely chopped; mentioned in the transcript)
• 2.5 tbsp Olive oil (for the coating; the source specifies 2–3 tbsp)
• Lemon juice (a little, to taste)
• Salt (for the salt water and coating; to taste)
• Pepper (to taste)
• Parmesan (optional; the source does not specify an amount)

Steps

1. 1

   Halve the tofu and use chopsticks to cut it into very thin strips so that the pieces resemble fish.

2. 2

   Briefly simmer the tofu strips in salted water to improve their flavor and texture. The exact duration is not specified in the source.

3. 3

   Then pat the tofu somewhat dry.

4. 4

   Whisk together the tomato paste, olive oil, soy sauce, and agave syrup to make a savory marinade.

5. 5

   Brush the tofu strips with the marinade.

6. 6

   Sprinkle seaweed flakes over the marinated tofu, or alternatively shred a lasagna sheet and distribute it over the top.

7. 7

   Finely chop the dill, parsley, and sun-dried tomatoes.

8. 8

   Combine the breadcrumbs, chopped herbs and sun-dried tomatoes, olive oil, a little lemon juice, salt, and pepper. Add some Parmesan if desired.

9. 9

   Spread the coating over the tofu and press it down lightly.

10. 10

    Bake the topped tofu fillet in the oven for 30 minutes. The source does not specify an oven temperature.

Notes

The source does not specify an oven temperature or exact amounts for the fresh herbs, sun-dried tomatoes, lemon juice, or optional seaweed flakes or lasagna sheet. The post specifies 2–3 tbsp olive oil for the coating; the average amount of 2.5 tbsp was used for the structured quantity.

Nutrition per serving

• main course
• vegan
• plant-based
• tofu
• oven-baked
• baked with a topping
• Bordelaise
• German cuisine