4 servings (serving size: 1 tofu steak and 1/2 cup sauce)
Photo: Karry Hosford
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
1 pound extra-firm light tofu, drained and cut lengthwise into 4 slices
How to Make It
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.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned.
I loved this dish, though I did start with a jarred spaghetti sauce, then added the kalmata olives, fresh basil, and a dash of red wine, as well as some chopped roasted red pepper. Took another reader's advice and dusted the tofu with some cornstarch (and garlic salt) before sauteeing on my black iron skillet.. Served over angel hair pasta, with a side of steamed broccolini & lemon. Very happy with the results.
This was my first try with tofu and I loved it!! I went with a hint I read on another recipe and dipped the tofu in low-sodium soy sauce and dusted with cornstarch before browning. I doubled the garlic and the red pepper. Used Dreamfields Rotini instead of orzo due to diabetic in house. Served with steamed broccoli, water chestnut, carrot, snap pea mix. Husband said I could make it weekly. That's a win!!
Found this awesome vegan noodle soup called Happy Pho - a delicious Vietnamese noodle soup that's so flavorful and takes 10 mins to cook. I add mushroom, spinach and have a steaming bowl of soup. I came across them at Rainbow Grocery but think you can find them in other Northern California stores and online at amazon.com â http://staranisefoods.com/find-us.aspx
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