| 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 <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 54
Converted by MM_Buster v2.0l.
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