This Can't Be Tofu!

[Guest guest]

* Exported from MasterCook *

 

Oregano Crusted Tofu

 

Recipe By :Deborah Madison

Serving Size : 3 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Carton Firm Tofu

1/2 Cup Fresh Oregano

2 Whole Garlic Cloves

12 Whole Almonds Or 2 Tablespoons Pine Nuts

3 Tablespoons Olive Oil, Plus Oil For The Pan

Salt And Pepper

1 Cup Grated Parmesan Cheese

1/2 Cup Bread Crumbs

 

Drain the tofu, slice it crosswise into 6 pieces, then set on paper toweling to

drain.

Coarsely chop the oregano, garlic, and nuts, then put them in a mortar or small

food processor with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pound or process

to make a paste, then add the 3 tablespoons olive oil.

Remove the tofu from the towels, season lightly with salt, then rub the pesto

onto both sides. Combine the cheese and bread crumbs, then press them into the

tofu.

Heat a nonstick or cast iron skillet and coat generously with olive or vegetable

oil. When hot, add the tofu. Fry on both sides over medium heat until golden

and crisp.

 

Source:

" This Can't Be Tofu! "

Yield:

" 6 Slices "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 233 Calories (kcal); 11g Total Fat; (42% calories from fat); 17g

Protein; 17g Carbohydrate; 21mg Cholesterol; 655mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

Serving Ideas : Delicious in sandwich with thick slices of tomato.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0