Vegan Tofu Cutlets With Tapenade Sauce

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#102283

serves/makes:

ready in:
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).