Dairy-Free

Spice-Roasted Tofu Fillets with Jade Pesto

These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.

These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.

Servings
6

Ingredients

Tofu fillets

  • 2 16-oz. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each
  • 1/2 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 (1/2 cup)
  • 1/2 cup soybean oil
  • 4 Tbs. peeled and chopped fresh ginger
  • 4 small cloves garlic
  • 2 tsp. rice wine vinegar
  • 2 tsp. prepared wasabi, optional
  • 1/8 tsp. white pepper

Preparation

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.

Nutrition Information

  • Calories 282
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 22 g
  • Fiber Content 2 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 511 mg
  • Sugar Content 0 g