Spice-Roasted Tofu Fillets with Jade Pesto
These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.
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These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.
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