Tofu Cutlets with Tapenade Sauce Recipe

Free Recipe Tofu Cutlets with Tapenade Sauce

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Tofu Cutlets with Tapenade Sauce Recipe

1/4 c Packed fresh parsley
2 tb Fresh lemon juice
1 tb Drained capers
6 Oil-cured olives; pitted
3 Oil-packed sun-dried
-tomatoes; cut into pieces
5 tb Extra-virgin olive oil
1 lb Firm tofu; well drained
And cut into eight
-1/2-inch-thick slices

Tofu Cutlets with Tapenade Sauce Preparation

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.) Recipe adapted from 366 Healthful Ways to Cook Tofu by Robin Robertson (Plume/Penguin 1996). PER SERVING: 262 CAL.; 18G PROT.; 20G TOTAL FAT (3G SAT. FAT); 6G CARB.; 0 CHOL.; 69MG SOD.; 1G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 54 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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