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 GRILLED TOFU CUTLETS PROVENCE
 
I really love to utilize a full spectrum of flavors in my meal selection and today France called to me.  Inspired by this very delish herb d’ Provence spice mix that includes lavender, (yes really, you can eat this fragrant plant and it’s oh so good) a yummy creation resulted. The key when making tofu dishes is all in the seasoning. It needs to be big, bold and ideally include marinating when time permits Take note – this means plan ahead as much as possible. If eating really yummy food matters to you anything like it matters to me, meal planning is a must.
 

  •  Main Course
  • Prep Time: 10 minutes, marinate, 2-24 hours, sauté time-10-13 minutes
  • Serves 3-4
  • Vegan, Gluten, nut and dairy-free
  • Oven to 350F
 
INGREDIENTS:
 
1 block organic tofu, firm, cut lengthwise into 1 inch slices wrap in a tea towel and set aside
¼ cup fresh lemon juice 
3 tbsp quality olive oil
1 tbsp Maison Orphee Dijon    
1-3 cloves fresh garlic, minced
1+ heaping tbsp herbs d ’Provence, to taste
Sea salt and freshly ground pepper, as desired
Splash dry white wine or broth, if desired to de glaze the sauté pan
 
GARNISH:  Fresh herbs of your choice and pan grilled and crisped capers, see recipe below.
 
 DIRECTIONS
  1. Combine all the marinade ingredients except garnish.  Remove tofu from the tea towel, cover each slice well with the marinade. Cover and chill 2- 24 hours. 
  2. When ready to cook, remove from marinade setting it aside to use as a finishing drizzle.
  3. Heat a large sauté-grill pan over medium heat. When warm brush with avocado or grapeseed oil then place cutlets on a diagonal over the ridges.
  4. Let cook 5-6 minutes or until bronzed before turning over and cooking the other side. This will vary pending on the pan, tofu thickness and the stove top heat. 
  5. Once done, remove pan from heat and slice tofu on the diagonal. Serve over a bed of ancient grains, broccoli or cauliflower rice and veggies such as garlic sautéed green beans, broccolini, or zucchini and plate.
  6. Top with the remaining marinade and garnishes as desired.
                                                                                                                                                                                                                                   TERI’S TIPS:
  • Create beautiful restaurant worthy grill marks by not moving the tofu slices around until turning time and for extra flavor drizzle with a balsamic reduction or lemon herb vinaigrette similar to the marinade with added chopped shallots and fresh herbs like chives.
  • Topping this dish with crispy capers makes it even more European. See recipe below.
 
TERI’S CRISPY CAPERS
  •  Condiment 
INGREDIENTS:
 ¼ cup capers, rinsed if desired, strained and dried
Olive oil to sauté
 
DIRECTIONS:
  1. Heat a sauté pan over medium heat, add a splash of grape-seed or avocado oil then toss in the capers. Let cook, turning  often until crispy and slightly browned.  Cool to let further crisp.

TERI'S TIPS:
  •  If you are a condiment Queen, (I sure am) double the marinade to use as a finishing sauce.
  • Look for the addition of lavender in your Herb's D' Provence. It makes this dish spectacular.