Walnut-Crusted Tofu Cutlets
7.7g
Net Carbs
17.7g
Protein
31.7g
Fat
4.7g
Fiber
376
Calories
Ingredients:
- 1/2 teaspoon Cumin
- 1/4 cup Organic Tahini
- 4 2/3 servings Organic Extra Firm Tofu
- 1 serving Unsweetened Shredded Coconut
- 1/8 teaspoon Salt
- 1 tablespoon Tap Water
- 1 tablespoon Extra Virgin Olive Oil
- 1 fluid ounce Lemon Juice
- 2 tablespoons Tap Water
- 1/3 tablespoon Organic Tamari
- 2 tablespoons Organic Tamari
- 2 cloves Garlic
- 2/3 cup chopped Walnuts
- 2 tablespoons Parsley
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Black Pepper
Directions:
This dish demonstrates how creative you can be with tofu. The tahini spread adds a creaminess that perfectly complements the crunch of the walnuts. Serve this entrée with Broccoli and Cauliflower with Vegan “Cheese” Sauce. For added flavor, toast the walnuts and dried coconut.* Replace the walnuts with pecans, macadamias or other chopped nuts, if you prefer. Use Italian parsley or basil, dill, cilantro or another herb if desired.
- Preheat the oven to 375°F.
- To marinate the tofu, place 2 tablespoons of tamari, 1 tablespoon of olive oil, 1 tablespoon of water and minced garlic in a 9-inch by 13-inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to make 8 triangles. Place the cutlets in the casserole dish to marinate for 5 minutes, flipping occasionally.
- Place the casserole dish in the oven and bake the cutlets in the marinade for 10 minutes.
- Meanwhile, make the tahini sauce: in a small bowl, combine the tahini, lemon juice, 2 tablespoons of water and 1 teaspoon of tamari and mix well. Depending upon the consistency of the tahini, you may need to add some more water for a smooth consistency. Set aside.
- To make the crust: in another small bowl, combine the walnuts, coconut, parsley, ground cumin, red pepper flakes, black pepper and salt and stir well.
- Remove the tofu from the oven. Spread a thin layer of tahini sauce on each cutlet and top with the walnut crust. Return to the oven and bake for an additional 10-15 minutes, until the crust is golden-brown, before serving.
* Place walnuts and dried coconut on separate baking sheets and bake at 375°F until golden-brown. The walnuts will take about 8 minutes, the coconut about 3 minutes. Check frequently to make sure they don't burn.
VARIATIONS:
Variation 1: Walnut-Crusted Tempeh Cutlets Follow the basic recipe, substituting tempeh for the tofu.
Variation 2: Walnut-Crusted Portobello Mushrooms Follow the basic recipe, using four portobello mushrooms-remove the stems-in place of the tofu.
Variation 3: Tahini-Lemon Salad Dressing Add two teaspoons of apple cider vinegar and two teaspoons of miso paste to the tahini spread. Add water to desired consistency and more tamari, if necessary.
This recipe was created for Atkins by chef Mark Reinfeld.
