| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime6 | 4 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 54 Converted by MM_Buster v2.0l.
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