Spice-roasted Tofu Fillets with Jade Pesto
Serves 6
Tofu Fillets
2 16-oz. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each
1/2 cup soybean oil
6 Tbs. dry southwest, jerk, or Cajun spice blend
4 Tbs. tamari or low-sodium soy sauce
4 tsp. toasted sesame oil
Pesto
6 cups loosely packed fresh basil leaves
2 cups loosely packed cilantro leaves
4 whole green onions, chopped (1/2 cup)
1/2 cup soybean oil
4 Tbs. peeled and chopped fresh ginger
4 small cloves garlic
2 tsp. rice wine vinegar
2 tsp. prepared wasabi, optional
1/8 tsp. white pepper
- To make Tofu Fillets: Place tofu slabs in large shallow dish. Whisk together soybean oil, spice blend, tamari, and sesame oil. Pour over tofu slabs, and chill 1 hour, or overnight.
- Preheat oven to 400°F. Coat baking sheet with cooking spray, and arrange tofu slabs on prepared baking sheet. Bake tofu 12 minutes, or until beginning to brown. Remove, and cool.
- To make Pesto: Purée all ingredients with 1/2 cup water in food processor or blender until smooth. Slice each tofu slab into 2 triangles. Top with Pesto.
Nutritional Information
Per 2 triangles with 2 Tbs. pesto: Calories: 282, Protein: 16g, Total fat: 22g, Saturated fat: 3g, Carbs: 6g, Cholesterol: mg, Sodium: 511mg, Fiber: 2g, Sugars: g