Tofu Cutlets with Tapenade Sauce - vegan

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Tofu Cutlets with Tapenade Sauce - vegan

1/4 cup packed fresh parsley

2 Tbs. fresh lemon juice

1 Tbs. drained capers

6 oil-cured olives, pitted

3 oil-packed sun-dried tomatoes, cut into pieces

5 Tbs. extra-virgin olive oil

1 lb. firm tofu, well drained and cut into eight 1/2-inch-thick slices

 

 

 

 

 

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 1 1/2 teaspoons of tapenade sauce

onto each tofu slice. (Store leftover tapenade in the refrigerator for

up to 1 week.)

 

4 SERVINGS DAIRY-FREE (30)

 

Per serving: 262 cal.; 18g prot.; 20g total fat (3g sat. fat); 6g

carb.; 0 chol.; 69mg sod.; 1g fiber

 

Author: 366 Healthful Ways to Cook Tofu by Robin Robertson

(Plume/Penguin 1996).

Source: Vegetarian Times, April 1999

Formatted by Chupa Babi in MC: 10.26.04

 

 

The neutral flavor of tofu provides the perfect vehicle for the

piquant flavors of, a tapenade sauce.

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