Tofu Fillets with Olives
Vegetarian Times Issue: April 1, 2008 p.10
Randie Laine Knoblock is a native of southern California and has just taught her first cooking class featuring healthful, appetizing, and easy-to-make recipes.
Directions
- Place tofu slabs on paper towels to drain. Heat 1 tsp. olive oil in skillet over medium-low heat. Cook onion and garlic in oil 10 minutes, or until browned. Transfer to paper-towel-lined plate, and sprinkle with 1/4 tsp. paprika, 1/4 tsp. dry mustard; season with salt.
- Increase heat to medium-high, and add 1 tsp. oil to skillet. Sprinkle both sides of tofu with remaining paprika and dry mustard; season with salt. Sauté tofu 10 minutes, turning once, or until golden on both sides. Transfer to serving dish.
- Reduce heat to medium; melt butter in skillet. Add olives and reserved onion mixture, and cook 2 minutes. Stir in sherry, and simmer 4 minutes, or until liquid reduces by half; sprinkle with oregano. Pour onion mixture over tofu fillets, and garnish with lemon slices and chopped parsley. Serve with rice, if desired.
ingredient list
Serves 4
- 1 14-oz. pkg. extra-firm tofu, drained and cut into 2 1/2-inch-thick slabs
- 2 tsp. olive oil, divided
- 1 small yellow onion, thinly sliced (1 cup)
- 5 cloves garlic, peeled and thinly sliced
- 1/2 tsp. paprika, divided
- 1/2 tsp. dry mustard, divided
- 1 Tbs. butter
- 1/3 cup assorted brine-cured olives, pitted and coarsely chopped
- 1/3 cup dry sherry
- 1 tsp. dried oregano
- Lemon slices, for garnish
- Chopped parsley, for garnish
Nutritional Information
Per SERVING:
| Calories |
193 |
| Protein |
11g |
| Total fat |
14g |
| Saturated fat |
3g |
| Carbs |
9g |
| Cholesterol |
8mg |
| Sodium |
490mg |
| Fiber |
2g |
| Sugars |
3g |
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