Tofu Pomodoro

É setembro e se você tem sua própria horta, você provavelmente está tentando encontrar maneiras de usar toda a recompensa que você colhidas. Aqui é um prato simples e delicioso para ajudar você a aproveitar alguns desses tomates suculentos e manjericão perfumado que você plantou.

Tofu Pomodoro é crocante, pan-fried slices of tofu topped with a very simple version of a pomodoro sauce. Pomodoro sauce is similar to marinara sauce in that it’s made from fresh tomatoes, alho, olive oil and fresh basil. It’s usually thicker than marinara and in this recipe, it’s a creamy sauce because we are adding non-dairy cream to it. This recipe also uses vodka to deglaze the pan but you can substitute the alcohol with veggie broth if you prefer.

My Tofu Pomodoro is such a beautiful and delicious dish. Crispy, flavorful tofu cutlets topped with a fresh, creamy sauce that is healthy and decadent at the same time. Perfect for any time of the year but with the fresh tomatoes and basil, this meal really lets you hang on to the fresh flavors of summer just a little bit longer.

Tofu Pomodoro


1 bloco de tofu extra-firme, drenada e pressionado
Kosher Salt and black pepper
1 TSP. páprica
1 TSP. salsa seca
½ xícara de farinha de grão de bico
2 Tbs. azeite de oliva extra-virgem
¼ cup vodka (opcional)
¾ cup low-sodium vegetable broth
2 Tbs. suco de limão fresco
2 dentes de alho, picado
3-4 tomates, chopped
¼ cup non-dairy creamer
Sobre 5-6 folhas de manjericão, chopped
Scallions, chopped, for garnish

Corte o bloco de tofu em metade. Slice each half into 4 pieces for a total of 8 fatias finas. Put the flour on a shallow plate and season with salt, pimenta, paprika and parsley. Dredge the tofu slices in the seasoned flour. Sacuda o excesso de farinha.

Pré-aqueça o forno a 200 graus. Aqueça o óleo em uma panela grande em fogo médio-alto. You can tell if the oil is ready by throwing a pinch of flour into the pan. If it starts sizzling, the oil is ready. Saute the tofu slices until they are browned, sobre 4 minutos de cada lado. If your pan is not big enough for all 8 fatias, cook the tofu in batches. Transfer the tofu cutlets to a warm platter and put it in the oven. This will keep the tofu crisp.

Take the pan away from the heat and add the vodka, if you are using it. Return the pan to the heat and cook until the vodka is almost evaporated. It should take only a minute. If you are not using vodka, just skip this step and proceed with the broth.

Adicionar o caldo, minced garlic and lemon juice to the pan. Return the tofu cutlets to the pan and cook on each side for 1 minuto. Transfer the tofu cutlets back to the warm platter and put it back into the oven.

Add the fresh tomato and non-dairy creamer into the pan. Misture bem. Throw in some chopped basil leaves and stir. Adicione sal e pimenta a gosto. Cook until just heated through. You don’t want the tomatoes to dissolve. The sauce should be chunky. Remove the tofu cutlets from the oven and pour the sauce over the tofu cutlets for a beautiful and delicious topping. Garnish with scallions and serve while hot. Desfrutar!

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

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6 Responses to Tofu Pomodoro

  1. Anônimo Dezembro 4, 2012 em 11:48 em #

    obrigado por compartilhar..

  2. Rhea Parsons Setembro 5, 2012 em 10:31 em #

    Thank you Gita and Marla 🙂

    Danielle, você pode usar qualquer farinha você gosta. I use chickpea flour because I’m gluten-free and it’s my favorite go-to gluten-free flour.

  3. Danielle Setembro 5, 2012 em 9:31 em #

    Este comentário foi removido pelo autor.

  4. Danielle Setembro 5, 2012 em 9:31 em #

    Wow, that looks amazing. Does it have to be chickpea flour, or can I use wheat flour?

  5. Marla Setembro 5, 2012 em 9:01 em #

    Amazing looking, Rhea! Obrigado!

  6. Ginger Cat Bed and Breakfast Setembro 5, 2012 em 8:50 em #

    Rhea – this looks incredible. I will definitely make this for one of the B&B brunch mornings….

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