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Archive for May 27th, 2010

 

Sun-Dried Tomato and Basil Pesto Tofu

Ingredients:

freshly-made tofu [My recipe and directions]

4 cups fresh basil, packed

¼ cup sun dried tomatoes packed in oil

1-2 T oil

zest of ½ lemon

3 garlic cloves

⅓ cup toasted pine nuts

sea salt

freshly-cracked black pepper

Directions:

After you have fresh tofu curds, transfer to a cheesecloth-lined colander and allow to drain and cool.  Once cooled, move to a large bowl. 

Add basil, sun dried tomatoes, lemon zest, garlic and oil to a food processor and pulse until combined.  Add ½ of the pine nuts and pulse a few times.  Season with salt and pepper.

Add the pesto and remaining pine nuts to the bowl with the tofu curds and mix well yet gently.  Transfer to a tofu mold that has been lined with cheesecloth and press for an hour.

Wrap in plastic wrap and refrigerate until ready to serve. 

To serve, dredge in seasoned brown rice flour [I added a little bit of garlic and onion powders as well as a bit of oregano and salt and pepper] and then into ground flax seed gel [1 T flax seed blended in ¼ cup water].  Finally, dredge in some seasoned panko bread crumbs.  Pan fry in some olive oil until all sides are golden brown.

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