I’m not vegan, but I sometimes have totally plant-based meals. This is a version of the new classic tofu lasagna.
Half a block of hand-made momen (cotton) tofu, pressed a while to extract water, sliced in 3. In between, red onion, eringi mushroom, garlic and sakekasu (they have a fermented flavor, like old cheese), then tomato flesh. On top, herbes de Provence, salt, pepper, bread crumbs. A drizzle of olive oil… and the “gratin program” of the oven.
Turnip leaves (not so fresh as they were…), dipped a few seconds in boiling water. With shiso leaves. And gomadare (sesame sauce, with miso and black rice vinegar).
Suimono (drink soup). It’s a broth of soy sauce, seaweeds and little grated ginger, with wakame seaweed.
A few chionoules as dessert.
Cal 644.7 F38.7g C61.1g P24.5g