Sun Dried Tomato Crusted Tofu Recipes

SUN-DRIED TOMATO CRUSTED TOFU

Steps:

• Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
• Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
• Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
• Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
• Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
• Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
• Remove the tofu from oven, plate, and serve with sauce on top.
• Sprinkle with a little grated cheese if desired.
• Bon Appetit!

SUN-DRIED TOMATO PATE

Steps:

• Combine all ingredients in a food processor.
• Blend well, pausing frequently to scrape sides of bowl.
• Refrigerate at least 4 hours before serving.

SUN-DRIED TOMATO-TOFU DIP

Steps:

• Purée tofu in blender until smooth.
• Add remaining ingredients and mix well.
• Keeps 3 to 4 days in an airtight container in refrigerator.

SUN-DRIED TOMATO CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
• Season with salt and pepper.
• Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
• Place flour in shallow bowl.
• Mix eggs and water in a third shallow bowl.
• Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
• Pat crumb mixture into both sides of chicken and place on a plate.
• Heat oil, in an oven proof skillet, over medium high heat.
• Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
• Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
• Let rest for 5 minutes before serving.