nutritional information

Per 2 triangles with 2 Tbs. pesto:

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

Spice-roasted Tofu Fillets with Jade Pesto

Spice-roasted Tofu Fillets with Jade Pesto

Serves 6

These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.
Tofu Fillets
  • 2 16-oz. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each
  • ½ cup soybean oil
  • 6 Tbs. dry southwest, jerk, or Cajun spice blend
  • 4 Tbs. tamari or low-sodium soy sauce
  • 4 tsp. 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 soybean oil
  • 4 Tbs. peeled and chopped fresh ginger
  • 4 small cloves garlic
  • 2 tsp. rice wine vinegar
  • 2 tsp. prepared wasabi, optional
  • ⅛ tsp. white pepper

To make Tofu Fillets:

1. Place tofu slabs in large shallow dish. Whisk together soybean oil, spice blend, tamari, and sesame oil. Pour over tofu slabs, and chill 1 hour, or overnight.

2. 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:

3. Purée all ingredients with 1/2 cup water in food processor or blender until smooth. Slice each tofu slab into 2 triangles. Top with Pesto.

April 2010 p.71

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comments

Amazing! I added a little chili paste to the tofu marinade. My fiance loved it!

Lanae Cordes - 2013-04-15 03:38:33

Been making this recipe occasionally for over a year now, and we love it!! I use olive oil instead of soy bean with no problems. We bake the tofu at 400 for a while and then put under the broiler for a little bit. It crisps up very nicely.Delish! try it!

Meghan Nelson - 2012-07-09 20:54:25

Don't forget to press the tofu! Pressing gets water out and allows the marinade to be better absorbed. Pressing also gives tofu a better texture. I use the EZ Tofu Press, available on line, everytime I use extra firm and firm tofu!

Ben - 2012-05-10 10:39:22

Sounds so good! I will make this when my garden comes in! Thank you.

Jo Ann Davidson - 2012-04-25 17:39:13

Delicious! I cut the oil in half and broiled the fillets after they had baked. I also didn't make the sauce and they were great without it although I will try it.

Debbie - 2011-04-11 12:20:19

I am wondering why this recipe calls for soybean oil. Why not a more healthy oil, like extra virgin olive oil, or even grapeseed or canola?

Kathleen - 2011-04-06 19:00:49

wow - I wish our salad bars contained something even half as exciting as this for vegans!!!!!!!!

christine - 2010-10-06 04:55:11

We have made this recipe so many times. It is a hit with kids and adults alike. I some times substitute the cilartro and basil pesto, for a mint pesto. Great dish!

Asit - 2011-07-16 13:05:03