Walnut-Crusted Tofu Cutlets Recipe
Cook Time: 20 Minutes
Phase: Phase 2
2 tbsp Organic Tamari
1 tablespoon Extra Virgin Olive Oil
1 tbsp Tap Water
2 clove Garlic
4 2/3 serving Organic Extra Firm Tofu
0 1/4 cup Organic Tahini
1 fl oz Lemon Juice
2 tbsp Tap Water
0 1/3 tbsp Organic Tamari
0 2/3 cup, chopped Walnuts
1 serving Unsweetened Shredded Coconut
2 tbsp Parsley
0 1/2 tsp Cumin
0 1/4 tsp Crushed Red Pepper Flakes
0 1/4 tsp Black Pepper
0 1/8 tsp Salt
- 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.
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.
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