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Vegan Tofu Cutlets With Tapenade Sauce
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- #102283
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup packed fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon drained capers
6 oil-cured olives, pitted
3 oil-packed sun-dried tomatoes, cut into pieces
5 tablespoons extra-virgin olive oil
1 pound firm tofu, well drained and cut into eight 1/2-inch-thick slices
directions
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).
added by
jrsygrl
nutrition data
259 calories, 24 grams fat, 5 grams carbohydrates, 9 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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