Discover the magic of leeks with an easy tofu and leek sautee recipe! This vegan leek recipe is an easy weeknight recipe that is naturally gluten-free and meat-free. With fresh flavors and savory ingredients for a nutritious main dish or easy side dish.
1cupcassava flour(you can also use chickpea flour)
1teaspoonsmoked paprika
1teaspoongarlic powder
salt and pepper to tast
Instructions
Give your tofu some TLC: Drain and then press out any extra moisture using your hands or by wrapping it in a tea towel. Let it rest for 5-15 minutes while you prep your veggies like a pro.
Meanwhile, wash your leeks very well, then chop off the dark tops and the root ends. Slice the leek lengthwise and fan out the layers. Make sure to re-wash the leeks and then slice them into thin slices.
Next peel your onions and cut them in half lengthwise. Then slice them into thin slices.
Whip up that magic marinade: In a small bowl, combine the soy sauce, sesame oil, maple syrup, veggie broth, and lemon juice.
Cube up your tofu and place them into the marinade. Mix to coat. Let it sit for at least 15 minutes, but if you've got time, marinate for 2 hours or overnight for a flavor fiesta!
Remove the tofu from the marinade and reserve the sauce for later. Time for a flour shower! Toss your tofu with the cassava flour, shaking off any excess.
Sizzle time: Heat a medium non-stick pan (or a well-seasoned cast iron) and dry fry your tofu, letting it brown on each side. If the tofu starts playing hard-to-get, add a bit of oil to encourage it.
Veggie party: Toss in the leeks, onions, and all the spices, cooking for another 2-3 minutes to bring everyone together.
Sauce it up: Add the reserved sauce and cook until the leeks have softened. Remove from heat and get ready to serve.
Serve your masterpiece over rice, noodles, potatoes, or even a creamy soup. Most importantly, enjoy every delicious bite!