Vegan Chicken Yassa
A vegan spin to the beloved Senegalese dish, Chicken Yassa. This mouthwatering and plant-based version that's sure to satisfy your taste buds.
Ingredients
Ingredient for Tofu
- 1 lbs Extra firm tofu
- 1/4 Cup Corn Starch
- 1 tsp Garlic Powder
- 1 tbsp Smoked Paprika
- 2 tbsp Soy sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Lemon Juice
- 1 pinch Salt
- 1 tbsp Olive Oil
Ingredients for the Yassa
- 2 large onions
- 4 cloves garlic
- 5 Shiitake mushrooms
- 2 tbsp lemon juice
- ½ Cup Dijon Mustard
- 2 Carrots
- 100 g Olives
- 3 Tbsp Olive Oil
- 3 Bay leaves
- 1 Tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- salt & Pepper to taste
Instructions
Tofu Chicken
- Start by pressing the tofu to remove excess moisture, using a tofu presser or by placing a heavy pan over the tofu for about 15 to 20 minutes to dehydrate.
- Break the tofu roughly into chunks, place the pieces in a container and freeze for 2 to 3 hours until rock solid.
- Remove the tofu from the freezer and let the pieces thaw under a bowl of hot water for about an hour.
- Using a kitchen towel, squeeze the tofu to remove any excess water and it’s ready for seasoning
- In a mixing bowl, combine the lemon juice, olive oil, dark soy sauce, soy sauce, salt, onion powder, and smoked paprika.
- Add in the tofu pieces in the marinade. Give them a toss until evenly coated. Then add in the corn starch and mix again.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Arrange the tofu pieces on a baking sheet lined with parchment, leaving space between each piece. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the tofu is firm and golden.
Vegan 'Chicken' Yassa
- Heat a saucepan over medium heat and add the olive oil. Once hot, add the sliced onions and take time to separate them. Sauté until the onions are soft and translucent, about 5-7 minutes, stirring regularly.
- Add the garlic, carrots, mushrooms and sauté for an additional 2 to 3 minute, allowing the flavors to meld together
- Add the mustard, lemon juice, garlic powder, onion powder, smoked paprika, salt and pepper; as well as the bay leaves, sage, and water. Stir to combine and let simmer on low heat for about 5 minutes.
- Stir in the olives and the baked tofu. Continue to cook on low heat for another 3-5 minutes, allowing the flavors to meld together.
- Turn off the heat and garnish with green onions. Serve the Vegan Chicken Yassa hot. It's great over a bowl of rice.
Notes
*Please be aware that the nutritional information provided is based on estimates and calculations; hence, we cannot guarantee the correctness of the displayed values. It is important to consult with a qualified healthcare professional or registered dietitian to address specific dietary concerns or health conditions.
Nutrition
Calories: 186kcalCarbohydrates: 17gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 804mgPotassium: 353mgFiber: 3gSugar: 6gVitamin A: 3166IUVitamin C: 8mgCalcium: 65mgIron: 2mg
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