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Vegetarian & Vegan Tofu Cutlets with Tapenade Sauce
From the Kitchen of vegiemama

Category: Vegetarian & Vegan
Servings: 4
Preparation Time:

Recipe Ingredients

¼ cup parsley
2 Tbs. lemon juice
1 Tbs. capers, drained
6 oil-cured olives, pitted
3 oil-packed sun-dried tomatoes, cut in pieces
5 Tbs. extra-virgin olive oil
1 lb. firm tofu, well drained and cut into 8 ½" slices



Recipe Directions

In a food processor, add parsley, lemon juice, capers, olives and tomatoes and process until finely chopped. With motor running, drizzle in 3 Tbs. oil until blended.

In large skillet, heat remaining 2 Tbs. oil over medium-high heat. Add tofu in batches and cook, turning once, until golden brown, 3-4 minutes per side. Spoon about 1-1/2 tsp. of tapenade sauce onto each tofu slice. (Store leftover tapenade in the refrigerator for up to 1 week.) Serves 4.



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