nutritional information

Per Tofu Cutlet:

  • Calories: 214
  • Protein: 13 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 153 mg
  • Fiber: 4 g
  • Sugar: 4 g
Vegan

Grilled Tofu with Creamy Asparagus Sauce

Serves 4

A light, creamy sauce dresses up marinated tofu cutlets for a dish that could easily be found on the menu of a high-end restaurant. Serve with steamed jasmine rice to add a floral note and soak up all the tasty sauce.
Tofu Cutlets
  • 2 Tbs. low-sodium soy sauce
  • 1 Tbs. olive oil
  • 1 tsp. maple syrup
  • 14 oz. extra-firm tofu, drained and sliced lengthwise into 4 cutlets
  • ¼ cup diced red bell pepper, for garnish
Sauce
  • 1 lb. asparagus, trimmed and chopped (2 cups)
  • 1 Tbs. olive oil
  • 1 large leek, white and light green parts thinly sliced (1 ½ cups)
  • 1 clove garlic, minced (1 tsp.)
  • ¼ cup loosely packed basil leaves
  • 2 Tbs. lemon juice
  • 2 Tbs. toasted pine nuts, plus more for garnish, optional

1. To make Tofu Cutlets: Stir together soy sauce, oil, and maple syrup in large baking dish. Add tofu, and marinate 30 minutes, turning occasionally.

2. To make Sauce: Bring large pot of salted water to a boil. Blanch asparagus 2 to 3 minutes, or until bright green and just tender. Transfer asparagus to large bowl of ice water to cool. Drain, and reserve asparagus tips for garnish.

3. Heat oil in small saucepan over medium-low heat; add leek, and sprinkle with salt, if desired. Cover, and cook 9 minutes, stirring occasionally. Add garlic, and cook 1 minute more.

4. Blend asparagus, leek, basil, lemon juice, pine nuts, and 1/3 cup water in blender until smooth and creamy. Return to skillet, and season with salt and pepper, if desired. Keep warm.

5. Heat grill or grill pan over medium-high heat. Drain Tofu Cutlets, and grill 5 minutes on each side, basting with marinade occasionally.

6. To serve: Spread 1/4 cup Sauce on plate. Place 1 Tofu Cutlet in center of sauce. Garnish with reserved asparagus tips, bell pepper, and pine nuts (if using); drizzle with remaining Sauce.

April/May 2013 p.52

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comments

This was delicious. My husband loved it too. I used cashews instead of pine nuts and agave syrup instead of maple syrup.

Tracie Hendrickson - 2014-07-01 04:20:08

This is a great recipe and has impressed many guests ! Last time I made it, I substituted lime instead of lemon juice and tai basil instead of the italian variety

Christine Hochwald - 2013-10-11 14:57:53

I give this dish 5 Stars. I made it tonight exactly as written - I didn't add any soy milk. (Note that there was a correction in the June paper edition eliminating the reference to soy milk) The sauce is delicious! I grilled the tofu on a Foreman grill - came out great. Definitely a keeper!!

Nancy - 2013-07-09 01:55:30

Is there something missing in this recipe? In the paper version of the magazine, the recipe is introduced as having, "a light soymilk-based cream sauce", yet no soymilk is listed in the ingredient list nor in the directions. Now, the online version omits the soymilk mention altogether. So, is there supposed to be soymilk in it or not? If not, where does the "creaminess" come from? Please clarify!

A - 2013-05-20 03:02:17

Made this tonight, quick and easy. good sauce. I imagine you could add the soy milk in when you are blending the asparagus with the leeks. I just used water and it worked out fine. Lots of flavour.

Amanda - 2013-04-21 05:30:32