Guest guest Posted October 4, 2001 Report Share Posted October 4, 2001 * Exported from MasterCook * Herb-Roasted Tofu Cutlets with Fresh Mango Salsa Recipe By :Dana Jacobi Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lightly packed cilantro leaves 1/2 cup lightly packed mint leaves 1/2 cup lightly packed flat-leaf parsley 2 scallions -- (green and white parts) coarsely chopped 2 garlic cloves -- coarsely chopped 1/2 teaspoon coriander seed -- roughly chopped with a knife, in a mini chopper, or crushed in a mortar zest of 1 lime 1/4 cup fresh lime juice 1 teaspoon salt 1/2 tte freshly ground black pepper 6 tablespoons extra-virgin olive oil 16 ounces extra-firm tofu -- pressed in 2 slabs Mango Salsa 1/2 cup chopped mango 1/4 cup finely chopped jicama 1/4 cup finely chopped red onion 1 serrano pepper -- seeded and finely chopped 2 teaspoons grated orange zest 2 tablespoons fresh lime juice salt and freshly ground black pepper Preheat the oven to 425F. Coat an 8-inch square baking dish with nonstick cooking spray and set aside. To make the seasoning paste, combine the cilantro, mint, parsley, scallions, garlic, coriander seed, limme zest, lime juice, salt, and pepper in a blender and puree. With the motor running, drizzle in the olive oil, Cut each slab of tofu crosswise in half, making 4 pieces. Coat the tofu with the paste. Place the tofu in the baking dish. Bake for 15 minutes. Cool, cover with plastic wrap, and refrigerate overnight. To make the salsa, combine the mango, jicama, onion, serrano chile, orange zest, and lime juice. Season to taste with salt and pepper. Let the salsa sit for 20 minutes to 2 hours before serving. Lightly coat an outdoor grill or a grill pan with oil. Heat the grill to medium-high heat. Wipe most of the seasoning paste off the tofu. Grill until the tofu is heated through and well marked from the grill, 3 to 5 minutes on each side, turning the tofu once. To serve, place the tofu and 1/4 cup of the salsa on each plate. Source: " Amazing Soy " Copyright: " 2001 by Dana Jacobi " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 27g Fat (77.1% calories from fat); 12g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 547mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates. NOTES : One of the most exciting meals I have had was lunch at the Herbfarm near Seattle, where Chef Jerry Traunfeld uses fresh herbs with unique artistry. For his Green-Roasted Fish Fillets, he combined cilantro, mint, and lime in a kind of pesto, then bakes the fish in this aromatic paste. I use tofu, letting it cool after baking until it is once again firm. Then I grill the verdant filets and serve them with mango salsa. This recipe can be multiplied for parties. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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