Mediterrean Tofu
IamProudofMe
Posts: 37 Member
Mediterrean Tofu (Serves 4)
14 ounces MORI-NU, Tofu, silken, lite extra firm
3 tablespoons Basil Pesto
1 tablespoon olive oil
4 cloves garlic, thinly sliced
14 ounces Diced Tomatoes, can, drained
10 Kalamata Olives, pitted and chopped
3 ounces Artichoke Hearts, quartered and drained
2 tablespoon tomato paste
3 tablespoons capers
¼ cup Parmigianno-Reggiano Cheese
¼ cup white wine
2 teaspoons Balsamic Vinegar
¼ cup basil leaves, thinly sliced
1. Preheat oven to 400F. Line a large rimmed baking sheet with nonstick foil or spray with cooking spray. Cut Tofu lengthwise into 4 1-inch thick slices. Place tofu on several layers of paper towel. Place several more layers on top and place a heavy pan onto the paper towels. Press and drain for 10 minutes. Uncover and transfer to baking sheet. Spread tops evenly with pesto. Bake until browned, 15 minutes.
2. Meanwhile, heat olive oil in large non stick skillet over medium heat. Add garlic and stir until fragrant, about 60 seconds. Add tomatoes, artichokes, olives, capers, wine and tomato paste. Stir until well mixed and cook about 10 minutes, stirring occasionally.
3. Transfer cooked tofu to serving platter and top with Parmigianno-Reggiano Cheese. Top evenly with tomato mixture. Sprinkle with Balsamic Vinegar and basil leaves.
Nutrition: Per serving
Calories: 208kcal
Total fat: 12.35g
Saturated fatty acids: 2.06g
Monounsaturated fatty acids: 3.11g
Polyunsaturated fatty acids: 0.87g
Calories from fat: 111
Cholesterol: 6mg
Total dietary fiber: 1.41g
Protein: 11.65g
14 ounces MORI-NU, Tofu, silken, lite extra firm
3 tablespoons Basil Pesto
1 tablespoon olive oil
4 cloves garlic, thinly sliced
14 ounces Diced Tomatoes, can, drained
10 Kalamata Olives, pitted and chopped
3 ounces Artichoke Hearts, quartered and drained
2 tablespoon tomato paste
3 tablespoons capers
¼ cup Parmigianno-Reggiano Cheese
¼ cup white wine
2 teaspoons Balsamic Vinegar
¼ cup basil leaves, thinly sliced
1. Preheat oven to 400F. Line a large rimmed baking sheet with nonstick foil or spray with cooking spray. Cut Tofu lengthwise into 4 1-inch thick slices. Place tofu on several layers of paper towel. Place several more layers on top and place a heavy pan onto the paper towels. Press and drain for 10 minutes. Uncover and transfer to baking sheet. Spread tops evenly with pesto. Bake until browned, 15 minutes.
2. Meanwhile, heat olive oil in large non stick skillet over medium heat. Add garlic and stir until fragrant, about 60 seconds. Add tomatoes, artichokes, olives, capers, wine and tomato paste. Stir until well mixed and cook about 10 minutes, stirring occasionally.
3. Transfer cooked tofu to serving platter and top with Parmigianno-Reggiano Cheese. Top evenly with tomato mixture. Sprinkle with Balsamic Vinegar and basil leaves.
Nutrition: Per serving
Calories: 208kcal
Total fat: 12.35g
Saturated fatty acids: 2.06g
Monounsaturated fatty acids: 3.11g
Polyunsaturated fatty acids: 0.87g
Calories from fat: 111
Cholesterol: 6mg
Total dietary fiber: 1.41g
Protein: 11.65g
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