Sun-Dried Tomato Crusted Tofu
I like using tofu on occasion but let's face it, it is blah tasting. You really have to do something to it to make it appetizing. With the Italian flavours enhancing this dish it works perfectly. I put mine on some pasta and it was delicious. Chicken or turkey would also work in this dish.
INGREDIENTS
NutritionFOR THE TOFU
- 2(14 ounce) packages firm tofu
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon kosher salt
- 1 1⁄2
- 1⁄2
- 6
- 1⁄2cup white spelt flour
- 1
- 2tablespoons water
- 2tablespoons olive oil
FOR THE SAUCE
- 3⁄4
- 2tablespoons capers
- 2tablespoons fresh lemon juice
- 1⁄4
- 1⁄4
- 1⁄4
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DIRECTIONS
- Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
- Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
- Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
- Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
- Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
- Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
- Remove the tofu from oven, plate, and serve with sauce on top.
- Sprinkle with a little grated cheese if desired.
- Bon Appetit!
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