Tofu Cutlets with Tapenade Sauce

vegfeastckbk_small_borderWe complied The Veg-Feasting Cookbook by inviting many of our favorite vegetarian and veg-friendly restaurants in the Pacific Northwest to share their best recipes with us. We added a selection of recipes from some of the most popular chefs at Vegfest, and the result was a wonderful cookbook that covers the full spectrum of the vegetarian cuisine. From classic American to Mexican, European, African and Asian, you are introduced to every major cuisine.  With helpful resources such as how to stock a vegetarian kitchen, you will quickly become an expert at vegetarian cooking. Note that all recipes work well for vegans too.

Here’s one of our favorite Spanish style recipes:

Tofu Cutlets with Tapenade Sauce

The neutral flavor of tofu provides the perfect vehicle for the piquant flavors of the tapenade sauce.

Serves 4

2 tablespoons capers

6 oil-cured olives, pitted

3 oil-packed sun-dried tomatoes, cut into pieces

¼ cup firmly packed fresh parsley leaves

2 tablespoons fresh lemon juice

¼ cup plus 2 tablespoons olive oil

1 package firm tofu (14–16 ounces), cut into eight ½-inch slices

In a food processor, pulse the capers, olives, tomatoes, parsley and lemon juice until the mixture is chopped fine. With the motor running, add ¼ cup of the olive oil in a stream and blend the tapenade sauce until emulsified. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat and cook the tofu until golden brown, about 2 minutes for each side. Serve the tofu topped with the tapenade sauce.