Vegan Tofu Cutlets With 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).