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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.
 
In my classes and courses I make it easy to menu plan, big batch prep and multi-manage meals making it easy to create great foods in your own kitchen. This recipe is sure to be one even those sworn off tofu due to previous bad experiences are impressed with.  It's all about how it's seasoned and prepared.
 

  • Main Course
  • Prep Time: 10 minutes, marinate, 15 mins to overnight, sauté time-10-13 minutes
  • Vegan, Gluten, nut and dairy-free
  • Serves 3-4

INGREDIENTS:
 
1 350-400g block organic tofu, firm,
¼ cup fresh lemon juice 
4 tbsp quality olive oil
2 tsp Maison Orphee Dijon       
1-2 cloves fresh garlic, minced
1+ heaping tbsp herbs d’ Provence, to taste
Sea salt and freshly ground pepper, as desired
Approx 1/4 - 1/3 cup dry white wine, vermouth or broth, if desired to de-glaze the sauté pan
 
GARNISH:  Fresh herbs of your choice and crisped capers see recipe below
 
DIRECTIONS
  1. Cut the tofu block lengthwise into 1 inch slices wrap in a tea towel and set aside while preparing the marinade.
  2. Combine all marinade ingredients except garnish and pour into a large baking dish or baggie. Remove tofu from towel and cover each slice well with the marinade. Set aside to chill 15 minutes to overnight storing in the fridge. 
  3. To cook, heat a large sauté-grill pan over medium heat. Add a little avocado or grape-seed oil, remove cutlets from marinade, lightly season with sea salt and fresh black pepper and place on a diagonal over the ridges. Reserve marinade to drizzle over cutlets when serving.
  4. Cook 5-6 minutes or until bronzed before turning over and cooking the other side 3-4 minutes. This will vary pending on the pan, the tofu thickness and the stove top heat. 
  5. Once done, slice each tofu cutlet on the diagonal. Serve over a bed of ancient grains, and veggies such as garlic sautéed green beans, broccolini, or zucchini.
  6. Drizzle with remaining marinade, crispy capers and a zig zag of balsamic reduction if desired.
                                                                                                                                                                                                                                    TERI’S TIP:
  • To create beautiful restaurant worthy grill marks don’t move tofu slices around until flip time.
  • If you like it saucy, double the marinade recipe for extra topping drizzle adding 2 tbsp adding shallots and fresh herbs such as chives and parsley.
  • Double the tofu recipe if you want another meal and top with a Garlic and Herb Tomato sauce or this roasted pepper sauce.  Best used when just made, serve this sauce warm with the cutlets.
 
 TERI’S CRISPY CAPERS
  •  Condiment 
  • Prep and cook time: 5 minutes
  • Yield: 1/4 cup

INGREDIENTS:
 
¼ cup capers, rinsed if desired, strained and dried
Olive oil to sauté
 
DIRECTIONS:
 
  1. Heat a small 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 then use as directed above.