Category: Main Course
Tofu Steaks with Red Pepper–Walnut Sauce - TastyPlanner.com
Chef: Sarah Cavanagh
The herb-flecked marinade also serves as the base of a delicious Mediterranean-style dipping sauce. Serve with couscous or toasted bread to enjoy all of the sauce.
From Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860086
Recipe Source: Cooking Light
Ingredients
1 (14-ounce) package water-packed reduced-fat extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
8 garlic cloves, minced
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 tablespoons olive oil
3 tablespoons chopped walnuts, toasted
1 (12-ounce) bottle roasted red peppers, drained
Instructions
Preparation
1. Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine basil and next 8 ingredients (through garlic) in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.
4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.
5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook for 4 minutes on each side or until browned. Remove tofu from pan, and keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender; process until smooth (about 2 minutes). Pour bell pepper mixture into pan; cook over medium-high heat 2 minutes or until thoroughly heated. Serve with tofu.
Nutritional Information
Calories:
291 (47% from fat)
Fat:
15.1g (sat 1.3g,mono 6.4g,poly 5.9g)
Protein:
15.9g
Carbohydrate:
23g
Fiber:
3.5g
Cholesterol:
0.0mg
Iron:
2.8mg
Sodium:
661mg
Calcium:
74mg
Similar recipes
Community activity
- Times saved to recipe box: 37
- Times Recommended: 1
- Times added to planner: 19
Recipe Comments
I am looking forward to trying this even though i will have to change it up some. I cant eat the flour or breadcrumbs so i will replace it with a almond flour and then an almond meal so it will become Paleo friendly. Thanks
ok so I changed what I said I was going to with this and it was really great. I am also going to use the sauce to put with chicken for a party this weekend. Thanks
