Tofu Cutlets with Green Olives & Prunes (Printer-Friendly Version) | Eating Well
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Tofu Cutlets with Green Olives & Prunes

http://www.eatingwell.com/recipes/tofu_cutlets_with_green_olives_prunes.html

From EatingWell:  EatingWell Serves Two

In this dish, tofu slices are dredged and sauteed as you would with a chicken breast or a fish fillet to make them crisp on the outside and soft and moist inside. The green olive and prune combination may sound unusual, but when we were developing the recipe we had to double the amount of sauce because our tasters loved it so much.

2 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. Cut tofu crosswise into four 1/2-inch-thick slices. Pat with paper towels to remove excess moisture. Whisk cornstarch, flour, salt and 1/8 teaspoon pepper in a shallow dish.
  2. Heat oil in a medium nonstick skillet over medium-high heat. Dredge the tofu in the cornstarch mixture. Add the tofu to the pan and cook, turning once, until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.
  3. Add broth and vinegar to the pan; bring to a simmer, stirring often. Add olives, prunes and pepper and simmer until heated through, 1 to 2 minutes. To serve, spoon the sauce over the tofu.

Nutrition

Per serving : 218 Calories; 14 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 9 g Protein; 2 g Fiber; 663 mg Sodium; 205 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 fruit, 1 medium-fat meat, 2 fat

Tips & Notes