Tofu Cutlets w/ Creamy Olive Sauce

[Guest guest]

I made this last week and it turned out really tasty! 2 things - I was unable to

find X-tra Firm tofu, so I carefully used Firm with good results, and to make

the sauce - I used the blender, then stirred in the olives. Really good!

 

 

* Exported from MasterCook *

 

Tofu Cutlets with Creamy Olive Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu -- drained

2 tablespoons corn oil

salt and freshly ground pepper

1 teaspoon minced garlic

1/4 teaspoon minced scallion

1/2 cup sliced mushrooms

2 tablespoons dry sherry

1 cup sliced black olives

1 cup silken tofu -- drained and pressed dry

1 teaspoon Dijon mustard

1 teaspoon vegetarian Worcestershire sauce

1 teaspoon lemon juice

 

Cut the firm tofu into 1/2-inch slabs. Heat 1 tablespoon of the oil in a large

skillet over medium-high heat. Add the tofu cutlets and cook 2 minutes on each

side, seasoning to taste with salt and pepper. Remove the tofu cutlets from the

skillet and keep warm. Heat the remaining 1 tablespoon of oil in a skillet over

medium heat. Add the garlic, scallion, and mushrooms and cook for 2 to 3

minutes. Add the sherry and olives and remove from the heat. In a small bowl,

combine the silken tofu with the mustard, Worcestershire sauce, and lemon juice.

Slowly add to to the mixture in the skillet, stirring, and heat gently until

just hot. Taste and adjust the seasonings. Spoon the sauce over the tofu

cutlets and serve.

 

 

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Per serving: 221 Calories (kcal); 18g Total Fat; (69% calories from fat); 12g

Protein; 5g Carbohydrate; 0mg Cholesterol; 319mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0