Tofu Cutlets With Tapenade Sauce

[Guest guest]

* Exported from MasterCook *

 

Tofu Cutlets With Tapenade Sauce

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

1/4 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 pound firm tofu -- well drained

and cut into eight 1/2-inch-thick slices

1 tablespoon vegetable oil

 

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 1 1/2 teaspoons of tapenade sauce onto

each tofu slice. (Store leftover tapenade in the refrigerator for up to 1

week.)

 

Per serving: 262 cal.; 18g prot.; 20g total fat (3g sat. fat); 6g carb.; 0

chol.; 69mg sod.; 1g fiber

 

Recipe adapted from 366 Healthful Ways to Cook Tofu by Robin Robertson

(Plume/Penguin 1996).

 

 

 

 

 

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