Tofu Fillets with Tomato Herb Pan Sauce2012-08-18
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Total Cost (minus sundries): $4 a serving (plus leftovers)
I’m not gonna lie – this turned out better then I thought it was going to. I modified this chicken dish from Bon Appetit and I’m already craving more after devouring the entire dish in one sitting.
Its a pretty simple dish with a lot of different flavors, but the charred cherry tomatoes add this great burst of tang that really made the meal complete. I put it with a little pasta but it could easily be served by itself.
- 2 Tablespoons margarine (I used Earth Balance)
- 1 garlic clove, minced
- 1 1/2 Teaspoon chopped fresh oregano
- 1/2 Teaspoon of paprika (i used smoked paprika. Sweet would work fine too)
- 1 block of tofu, sliced into filets
- 2 cups cherry tomatoes
- Chopped fresh parsley
- Salt and pepper to taste
In a bowl, mash together the margarine, garlic, oregano and paprika. Add a little salt and pepper to taste.
In a big frying pan or skillet, add half of the mixture and melt on medium heat. Add the tofu filets, with a dash of salt and pepper, and cook until golden brown on both sides, about 5-7 minutes a side. Remove from heat and set aside, covered.
Increase the heat to high, and add the cherry tomatoes. Cook them, stirring occasionally, until the begin to char and burst. Add the rest of the margarine mixture to the pan and slightly crush the tomatoes to release the juice. Season with salt and pepper and cook them for another minute or two, allowing the mixture to melt and mix with the tomatoes.
Serve the tofu alone or with pasta, top with the tomato sauce and garnish with the parsley
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