Spice-roasted Tofu Fillets with Jade Pesto

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These fillets are superb served solo or over soba noodles. Garnish with microgreens, if desired.

  • 2 triangles with 2 Tbs. pestoServings

Ingredients

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

Preparation

To make Tofu Fillets:

1. 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.

2. 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:

3. 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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 282
  • Carbohydrate Content: 6 g
  • Fat Content: 22 g
  • Fiber Content: 2 g
  • Protein Content: 16 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 511 mg