Tofu cutlets with tapenade sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Packed fresh parsley |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Drained capers |
| 6 | Oil-cured olives; pitted | |
| 3 | Oil-packed sun-dried tomatoes; cut into pieces | |
| 5 | tablespoons | Extra-virgin olive oil |
| 1 | pounds | Firm tofu; well drained |
| And cut into eight 1/2-inch-thick slices | ||
Directions
4 SERVINGS DAIRY-FREE
The neutral flavor of tofu provides the perfect vehicle for the piquant flavors of a tapenade sauce.
In food processor, add parsley, lemon juice, capers, olives and tomatoes and process until finely chopped. With motor running, drizzle in 3 tablespoons oil until blended.
In large skillet, heat remaining 2 tablespoons oil over medium-high heat.
Add tofu in batches and cook, turning once, until golden brown, 3 to 4 minutes per side. Spoon about 1½ teaspoons of tapenade sauce onto each tofu slice. (Store leftover tapenade in the refrigerator for up to 1 week.) Recipe adapted from 366 Healthful Ways to Cook Tofu by Robin Robertson (Plume/Penguin 1996).
PER SERVING: 262 CAL.; 18G PROT.; 20G TOTAL FAT (3G SAT. FAT); 6G CARB.; 0 CHOL.; 69MG SOD.; 1G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 54 Converted by MM_Buster v2.0l.