Tag: saffron cream sauce

Elegant Plant-Based Starter: Tofu “Scallop” with Saffron “Cream”

Elegant Vegan Starter: Tofu "Scallop" with Saffron "Cream"

Seared Tofu “Scallop”
Black Bean Spaghetti & Saffron “Cream”

Whether you’re planning a plant-based menu or serving something decidedly traditional—say, a roast or prime rib—this seared tofu “scallop” makes an elegant and surprising first course. It delivers the visual drama and satisfying sear of a classic scallop, with tofu transformed into something unexpected.

A single block of firm tofu, which can be turned into eight “scallops,” costs under $3—compared with an average of $44 for the same number of high-quality U‑10 sea scallops. Far more economical than those large restaurant-style scallops, tofu is a clever and delicious choice for entertaining on a budget.

Paired with little nests of gluten-free black bean spaghetti, the dish often wins over even devoted carnivores. The saffron “cream” brings warmth and cohesion to the plate, its golden color and aroma immediately evocative. Saffron lends a subtle floral sweetness and gentle earthiness that unfolds on the palate. Finished with nutritional yeast for savoriness, the sauce coats the spaghetti beautifully, echoing the elegance of a classic cream sauce—luxurious in feel, yet entirely plant-based.

Plant-Based First Course Recipe

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Pappardelle ~ Apple, Fig, Pistachio, Mint, Saffron Cream

Pappardelle with Saffron Cream
Apple, Fig, Pistachio, Mint

  • Our 5 Star Makeover Cooking Club is featuring apples for the fabulous September event.
  • My family and friends are celebrating the Jewish New Year 5773. And I’m thinking about noodle kugel. Kugel is a sweet Jewish casserole. I bake mine with egg noodles, golden raisins, cottage cheese, cinnamon, and apples. I was also thinking about my saffron matzoh balls…
  • My little guy Wilson needed some tests. When I dropped him off, his awesome veterinarian gave me a big basket of fresh figs from her garden.

These three events cosmically intertwined. Apples & figs collided with noodles & saffron. And the result was a delightful vegetarian pasta with a luxurious saffron cream sauce. It was an exotic marriage of sweet & savory, creamy & crunchy. The colors were glorious ~ golden yellow saffron, pale green granny smith apples, pink salmon-hued figs, and bright green mint.

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Entertain with Panache

fish in parchment, saffron cream sauce

Black Cod en Papillote
Red Lentils & Leek, Carrot, Yellow Squash, Zucchini
Saffron Cream Sauce

Recently we gave a local upscale restaurant another chance. The place has a spectacular view of the Pacific and a bold imaginative menu. Unfortunately, though pleasant enough, the service misses the mark lacking attention to detail. And while there is nothing wrong with the food per se, the kitchen cannot seem to execute the dishes that sound so wonderful. They arrive at the table lacking finesse and vibrancy. One of the items that sounded promising was a seabass en papillote. The concept was terrific but the dish sadly, was just average, which then prompted me to recreate it at home.

This Black Cod en Papillote turns out to be a fabulous dish for entertaining with panache. All the components can be prepped ahead of time, just let everything come to room temperature, assemble on the parchment paper, crimp, and bake. Simply lift the packets from the baking sheet to the dinner plate. Serve warm saffron cream sauce on the side. The uniqueness of serving the entire main course in parchment plus the addition of a fresh green salad makes this a delightful meal to serve to company.

I like to use a fish with high fat content for baking in parchment. Since the wrapped fish cannot be checked for doneness without opening the package, the fat offers a buffer against overcooking. Black cod is a certified sustainable seafood and also excellent for this preparation. Its silky rich meat with a distinctive sweet flavor and flaky texture is perfect cooked “en papillote.”

Cooking fish and vegetables en papillote is traditional, but it’s the red lentils that provide a surprising layer of flavor and texture, perfect for soaking up the juices. In the sealed package the flavors and perfume of the four vegetables – carrots, leeks, yellow squash and zucchini – mingle with the cod. Finally, the saffron cream sauce is an adaptation from vegan Chef Tal Ronnen. It is dairy-free and has no cholesterol. Just a couple tablespoons add a bright exotic note. It can be made ahead, and gently reheated.

Black Cod en Papillote Recipe

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