Tofu Cutlets with Creamy Olive Sauce CORRECTED

[Guest guest]

I posted this a year or more ago. While making it yesterday, I noticed I had

mistakenly put in 1/4 tsp of scallions, instead of 1/4 cup (i know, it's obvious

- after all, when would you use a 1/4 tsp of scallions?). The reason I'm really

reposting this , is because it's so good (I did use a 2 1/2 oz can plus a big

can of sliced olives, and since cremini mushrooms are only available in 8 oz.

pkgs, I used more, but the recipe was dreamy - and I used my food processor to

make the creamy sce - but maybe a good blender would work.

 

 

* Exported from MasterCook *

 

Tofu Cutlets with Creamy Olive Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 pound extra-firm tofu -- drained

2 tablespoons corn oil

salt and freshly ground pepper

1 teaspoon minced garlic

1/4 cup minced scallion

1/2 cup sliced mushrooms

2 tablespoons dry sherry

1 cup sliced black olives

1 cup silken tofu -- drained and pressed dry

1 teaspoon Dijon mustard

1 teaspoon vegetarian Worcestershire sauce

1 teaspoon lemon juice

 

Cut the firm tofu into 1/2-inch slabs. Heat 1 tablespoon of the oil in a large

skillet over medium-high heat. Add the tofu cutlets and cook 2 minutes on each

side, seasoning to taste with salt and pepper. Remove the tofu cutlets from the

skillet and keep warm. Heat the remaining 1 tablespoon of oil in a skillet over

medium heat. Add the garlic, scallion, and mushrooms and cook for 2 to 3

minutes. Add the sherry and olives and remove from the heat. In a small bowl,

combine the silken tofu with the mustard, Worcestershire sauce, and lemon juice.

Slowly add to to the mixture in the skillet, stirring, and heat gently until

just hot. Taste and adjust the seasonings. Spoon the sauce over the tofu

cutlets and serve.

 

 

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

 

Per Serving (excluding unknown items): 222 Calories; 18g Fat (68.4% calories

from fat); 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

320mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

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