Tofu Steaks with Tomato-Olive Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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While tofu is often paired with assertive Asian seasonings, it also benefits from intense Mediterranean flavors. In this recipe, an easy olive-spiked tomato sauce enlivens pan-grilled tofu. Round out the meal with steamed broccoli and orzo. Each serving contains about 8 grams of soy protein. Ingredients:
2 teaspoons olive oil |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
2 cups canned crushed tomatoes |
3 tablespoons chopped pitted kalamata olives |
3 tablespoons chopped fresh flat-leaf parsley |
1/8 teaspoon freshly ground black pepper |
cooking spray |
1 pound extra-firm light tofu, drained and cut lengthwise into 4 slices |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minute. Remove from heat. Stir in parsley and black pepper; keep warm.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned.
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