Best 4 Sun Dried Tomato Crusted Tofu Recipes
**Sun-Dried Tomato Crusted Tofu: A Delightful Symphony of Flavors and Textures**
Indulge in the tantalizing flavors and textures of Sun-Dried Tomato Crusted Tofu, a culinary masterpiece that combines the protein-rich goodness of tofu with the vibrant tang of sun-dried tomatoes. This delectable dish is not only a treat for your taste buds but also a feast for your eyes, with its vibrant red crust and tender, succulent interior. Whether you're a seasoned tofu enthusiast or a curious culinary explorer, this recipe promises an unforgettable gastronomic experience. Along with the main recipe, this article also offers a collection of equally enticing recipes that showcase the versatility of sun-dried tomatoes. From flavorful pasta dishes to savory tarts and zesty dips, these recipes will elevate your meals and leave you craving more.
SUN-DRIED TOMATO CRUSTED TOFU
I like using tofu on occasion but let's face it, it is blah tasting. You really have to do something to it to make it appetizing. With the Italian flavours enhancing this dish it works perfectly. I put mine on some pasta and it was delicious. Chicken or turkey would also work in this dish.
Provided by Chef Joey Z.
Categories Soy/Tofu
Time 41m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375º. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
- Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
- Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
- Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
- Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
- Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
- Remove the tofu from oven, plate, and serve with sauce on top.
- Sprinkle with a little grated cheese if desired.
- Bon Appetit!
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
SUN-DRIED TOMATO-TOFU DIP
Make and share this Sun-Dried Tomato-Tofu Dip recipe from Food.com.
Provided by Mysterygirl
Categories Soy/Tofu
Time 10m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Purée tofu in blender until smooth.
- Add remaining ingredients and mix well.
- Keeps 3 to 4 days in an airtight container in refrigerator.
Nutrition Facts : Calories 60.4, Fat 1.5, SaturatedFat 0.2, Sodium 495.3, Carbohydrate 9.7, Fiber 2, Sugar 5.9, Protein 4
TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE
Categories Food Processor Cheese Dairy Leafy Green Pepper Soy Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Tofu Kale Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
- Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
- Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
- Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.
Tips:
- Use extra firm tofu. This will help the tofu hold its shape better during cooking.
- Press the tofu before cooking. This will help remove excess moisture and make the tofu more flavorful.
- Slice the tofu into 1/2-inch thick slices. This will help ensure that the tofu cooks evenly.
- Coat the tofu slices in a mixture of olive oil, salt, and pepper. This will help them brown nicely in the oven.
- Bake the tofu slices at 375 degrees Fahrenheit for 20 minutes, or until they are golden brown and crispy.
- While the tofu is baking, make the sun-dried tomato crust. This can be done by combining sun-dried tomatoes, bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning in a food processor.
- Once the tofu is finished baking, spread the sun-dried tomato crust on top.
- Return the tofu to the oven and bake for an additional 5 minutes, or until the crust is golden brown.
- Serve the tofu with your favorite dipping sauce.
Conclusion:
Sun-dried tomato crusted tofu is a delicious and easy-to-make vegan dish. It is perfect for a quick and healthy meal. The tofu is crispy on the outside and tender on the inside, and the sun-dried tomato crust is flavorful and tangy. This dish is sure to please everyone at your table.
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