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.
Tofu Steaks with Tomato-Olive Sauce
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.
More From Cooking Light
- Calories: 115
- Calories from fat: 49%
- Fat: 6.2g
- Saturated fat: 0.8g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1g
- Protein: 9.2g
- Carbohydrate: 6.7g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 1.9mg
- Sodium: 363mg
- Calcium: 77mg
- 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
- 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.
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