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Tofu Fillets with Olives

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.  …

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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.  

Servings
4

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 193
  • Carbohydrate Content 9 g
  • Cholesterol Content 8 mg
  • Fat Content 14 g
  • Fiber Content 2 g
  • Protein Content 11 g
  • Saturated Fat Content 3 g
  • Sodium Content 490 mg
  • Sugar Content 3 g