Tofu Cutlets with Cilantro Pesto
Pressing extra-firm tofu for 2 hours gives it a hearty texture. For chewier, meatier cutlets, try freezing the tofu beforehand, then proceed with the draining step. Serve with steamed bulgur or couscous.
- 1 16-oz. pkg. extra-firm tofu, drained
- ¼ cup low-sodium soy sauce
- ¼ cup low-sodium vegetable broth
- 2 Tbs. rice vinegar, divided
- 1 Tbs. agave nectar
- 1 Tbs. plus 1 tsp. dark sesame oil, divided
- 3 Tbs. nutritional yeast
- 1 cup cilantro leaves
- 2 slices fresh ginger, peeled
- 2 Tbs. toasted cashews
- ¼ tsp. salt
1. Wrap tofu in clean kitchen towel; press under cutting board using a cast iron pan or other heavy weight on top. Let stand 2 hours to drain. Unwrap
tofu, and cut widthwise into 8 slices. Place slices in single layer in container with lid.
2. Combine soy sauce, vegetable broth, 1 Tbs. rice vinegar, agave nectar, and 1 Tbs. sesame oil in small saucepan. Bring to a boil, then pour mixture over tofu slices. Cover, and refrigerate overnight, turning pieces at least once to ensure both sides are well-coated with marinade.
3. Preheat oven to 400°F. Coat baking sheet with cooking spray. Remove tofu slices from marinade, sprinkle both sides with nutritional yeast, and place on prepared baking sheet. Bake 20 minutes, turn slices, and bake 20 minutes more, or until browned.
4. Meanwhile, pulse cilantro leaves, ginger, and cashews in food processor until finely minced. Scrape down sides of bowl, and add remaining 1 Tbs. rice vinegar, 1 tsp. sesame oil, and salt. Process until smooth.
5. Criss-cross two tofu slices on each plate. Top each serving with 1 Tbs. cilantro pesto.