Monday, July 13, 2015

Spice-Roasted Tofu Fillets with Jade Pesto (Vegan)

Serves 6

Recipe from Vegetarian Times
Husband-Tested in Alice’s Kitchen

These fillets are quite yummy served with the pesto drizzled over.  Serving them with soba noodles would be a nice touch.  We actually thought they tasted best the day after they were made. 

Tofu Fillets
2 16-oz. pkg. extra-firm tofu, drained, pressed dry* and cut into 3 slabs each
½ cup olive oil
6 Tablespoons dry southwest, jerk, or Cajun spice blend (I used HomemadeFajita Seasoning.)
4 Tablespoons tamari or low-sodium soy sauce
4 teaspoons toasted sesame oil
Pesto
6 cups loosely packed fresh basil leaves
2 cups loosely packed cilantro leaves
4 whole green onions, chopped (½ cup)
½ cup olive oil
4 Tablespoons peeled and chopped fresh ginger
4 large cloves garlic
2 teaspoons rice wine vinegar
2 teaspoons prepared wasabi, optional
⅛ teaspoons freshly ground pepper
½ cup water

To make Tofu Fillets:
Place tofu slabs in large shallow dish. Whisk together oil, spice blend, tamari, and sesame oil. Pour over tofu slabs, and chill 1 hour, or overnight.
Preheat oven to 400°F. Coat baking sheet with cooking spray, and arrange tofu slabs on prepared baking sheet. Bake tofu 12 minutes, or until beginning to brown. Remove, and cool.
To make Pesto:
Purée all ingredients in food processor or blender until smooth. Slice each tofu slab into 2 triangles. Top with Pesto.

Nutritional information Per 2 Triangles with 2 Tablespoons Pesto:

Calories: 282; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 3g; Carbohydrates: 6 g; Cholesterol: 0 mg; Sodium: 511 mg; Fiber: 2 g; Sugar: 0 g
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