Tofu cutlets with tapenade sauce

Ingredients

Quantity		Ingredient
¼	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	pounds	Firm tofu; well drained
		And cut into eight 1/2-inch-thick slices

Directions

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 1½ 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@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 54 Converted by MM_Buster v2.0l.

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