Cipolle tonnate – a classic reinterpreted (Instead of vitello tonnato)

Cipolle tonnate – instead of vitello tonnato

What does tofu have to do with tuna sauce?

Many, many years ago I was once in a cooking class. I don’t really remember the topic of the course, I just remember that we cooked a lot with tofu. Tofu wasn’t on everyone’s lips back then and it was a novelty for most of us. Tofu was just for vegetarians, everyone else wanted nothing to do with it.

Different types of tofu

Nowadays, fortunately, things are different and meanwhile there are many different types of tofu. Solid tofu, silk tofu that has a soft, creamy consistency, pickled tofu that has been fermented and thus preserved. In Asia there are other varieties which are not to be found here. For example frozen Tofu.

You can also find ready-made tofu dishes. For me personally, the smoked tofu tastes very good. Or the spiced ones, such as the one with curry.

In Asia, tofu is one of the staple foods, it’s even produced locally. In Vietnam we saw some small tofu producers. It’s then sold on the market as the blocks known to us.

 

In Vietnam I also tried fried tofu in a tasty sauce. Deep-fried, it is quite airy and I really liked it.

What I particularly like about tofu is its versatility

Since it doesn’t have much taste of its own, you can use it for savoury or sweet dishes.

Tofu can be seasoned really well, depending on your taste.

And I particularly like it when it replaces the mayonnaise, like in the following recipe. The sauce will be much lighter. Easier to digest, softer in taste and lighter in calories, of course.

 

In the following recipe, I replaced the veal with boiled onions. You can use different vegetables as well. For example cooked mushrooms, zucchini, eggplants, carrots and so on. Whatever your heart desires, you can enrich it with this sauce.

 

The sauce is made super fast and is still good the next day. I usually make twice the amount ?