Oregano-Crusted Tofu Source: This Can't Be Tofu! : 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite by Deborah Madison1 carton firm tofu 1/2 cup fresh oregano 2 garlic cloves 12 almonds or 2 Tablespoons pine nuts 3 Tablespoons olive oil, plus oil for the pan Salt and pepper 1 cup grated Parmesan cheese 1/2 cup fresh bread crumbs Drain the tofu, slice it crosswise into 6 pieces, then set on paper toweling to drain. Coarsely chop the oregano, garlic and nuts, then put them in a mortar or small food processor with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pound or process to make a paste, then add the 3 Tablespoons olive oil. Remove the tofu from the towels, season lightly with salt, then rub the pesto onto both sides. Combine the cheese and bread crumbs, then press them into the tofu. Heat a nonstick or cast-iron skillet and coat generously with olive or vegetable oil. When hot, add the tofu. Fry on both sides over medium heat until golden and crisp. Delicious in a sandwich with thick slices of ripe, juicy tomatoes.
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