vegan - Tofu Cutlets with Warm Shallot Vinaigrette

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* Exported from MasterCook *

 

Tofu Cutlets with Warm Shallot Vinaigrette

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 shallots -- minced

1/4 cup minced fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

1 cup olive oil

salt and freshly ground black pepper

3 tablespoons corn oil

1 cup fresh bread crumbs

1 tablespoon minced fresh marjoram

or

1 teaspoon dried marjoram

1 pound firm tofu -- cut into 1/4-inch slices

all-purpose flour

lemon wedges

 

Mix shallots, 1/4 cup parsley, lemon juice, and vinegar in a small bowl. Whisk

in olive oil in a thin stream. Season with salt and pepper and set the

vinaigrette aside.

 

Combine 1 tablespoon of the corn oil with 1 teaspoon water in a shallow bowl.

Combine bread crumbs, remaining 2 tablespoons parsley, and marjoram on a plate.

Dust tofu with flour, brush with corn oil mixture, then dredge in crumbs,

coating evenly.

 

Heat remaining 2 tablespoons corn oil in a large skillet over high heat. Add

tofu in batches (do not crowd) and cook until golden brown, about 1 minute on

each side. Transfer to an ovenproof platter and keep warm in a 275-degree oven.

Pour vinaigrette into the skillet and bring to a boil, stirring up any browned

bits. Reduce heat and simmer about 4 minutes. Season tofu with salt and

pepper, spoon sauce on top, garnish with lemon wedges, and serve immediately

 

 

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Per Serving (excluding unknown items): 695 Calories; 70g Fat (87.7% calories

from fat); 10g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;

73mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 13 1/2 Fat.

 

 

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