This was an unusual one for me. I rarely prepared vegan dishes. Tonight my buddy Michael came over. He's a longtime vegan so I made this for him.
The tofu was and extra firm variety that sliced into large slabs and then used a cutter to make the uniform rounds to mimic a scallop. The tofu was marinated in a teriyaki sauce made with soy sauce, brown sugar, shallot, and shitake mushrooms. After marinating for about an hour I seared the medallions just as you would a scallop. Very hot pan about 2-3 minutes on the first side and 11/2 minutes on the second. The browning in the picture is carmelized teriyaki.
I served this with diced portabella mushrooms, with some red bell pepper, onion, garlic, and scallions. A side of edamame with red Alaea sea salt.
The review from Michael was a rave!
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