Tofu Cutlets with Piquant Sauce

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Tofu Cutlets with Piquant Sauce

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces firm tofu -- cut into 8 1/2-inch slices

2 tablespoons capers

6 oil-cured black ripe olives

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

1/4 cup fresh parsley sprigs

2 tablespoons fresh lemon juice

1/4 cup olive oil

plus

2 tablespoons olive oil

 

In a blender or food processor, blend the capers, olives, tomatoes, parsley, and

lemon juice until the mixture is chopped fine.

 

While processing, add the 1/4 cup olive oil in a stream, and blend the sauce

until emulsified.

 

Meanwhile, in a frying pan, saute the tofu in the remaining 2 tablespoons of

olive oil until golden brown.

 

Serve the tofu topped with the sauce.

 

Description:

" Sun-dried tomatoes step in for the anchovies in this

Provencal-inspired tapenade sauce. "

 

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Per Serving (excluding unknown items): 326 Calories; 31g Fat (84.0% calories

from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 848mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6

Fat; 0 Other Carbohydrates.

 

 

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