Vegan Saltimbocca

Discover a plant-based twist on a classic Italian favorite with this irresistible Vegan Saltimbocca recipe! Here, extra-firm tofu is marinated in a tangy blend of apple cider vinegar, tamari, and garlic, then pan-seared with aromatic sage leaves for a savory, herbaceous flavor. Paired with creamy, cheesy polenta enriched with nutritional yeast, sautéed spinach, and caramelized tomatoes, this dish is as lush as it is comforting. A reduction of white wine and vegetable broth adds elegance to every bite, making it perfect for date nights or dinner parties. Ready in under an hour, this gluten-free and dairy-free version of saltimbocca is a flavorful masterpiece you’ll want to savor again and again!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz extra firm tofu
• 20 leaves fresh sage leaves
• 1 tomato medium tomato, thinly sliced
• 2 cloves garlic cloves, minced
• 2 tbsp apple cider vinegar
• 3 tbsp tamari (gluten-free soy sauce)
• 1 cup white wine
• 1 cup vegetable broth
• 4 tbsp olive oil
• 1 cup polenta
• 4 cups water
• 2 tbsp nutritional yeast
• 2 cups spinach leaves
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Drain the tofu and press it for at least 15 minutes to remove excess moisture. Slice the tofu into 8 equal cutlets.

Step 2

In a bowl, mix together the apple cider vinegar, tamari, and garlic for the marinade. Submerge the tofu slices in the marinade for at least 10 minutes, turning halfway through.

Step 3

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the white wine and vegetable broth, simmering until reduced by half.

Step 4

Remove the tofu from the marinade. Lay a sage leaf on top of each tofu cutlet and press lightly.

Step 5

In the wine sauce pan, gently place the sage-topped tofu cutlets and sear each side for about 4 minutes, until golden brown.

Step 6

Remove tofu from the pan and keep it warm. Add the tomato slices to the pan and cook for 2 minutes on each side until lightly softened. Set aside.

Step 7

In a separate pot, bring the water to a boil. Slowly whisk in the polenta and reduce the heat to low, stirring frequently for about 10 minutes until thickened. Stir in nutritional yeast, salt, and pepper.

Step 8

In another pan, heat 1 tablespoon of olive oil, add spinach and sauté until wilted, about 3 minutes.

Step 9

To plate, spoon a serving of polenta onto each plate, top with spinach, and arrange the tofu cutlet and tomato slices on top. Drizzle with the reduced wine sauce and serve immediately.

Nutrition Facts

Serving size	(2423.9g)

Amount per serving	% Daily Value*
Calories	1703.9

Total Fat 105.0g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 27.6mg	0%
Sodium 6646.9mg	0%
Total Carbohydrate 71.4g	0%
Dietary Fiber 22.2g	0%
Total Sugars 11.9g
Protein 88.0g	0%

Vitamin D 0.2IU	0%
Calcium 3068.4mg	0%
Iron 19.6mg	0%
Potassium 2731.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 22.2%

Carbs: 18.0%