Tofu Fillets with Tomato Herb Pan Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 garlic clove minced
- 2 cups cherry tomatoes
- salt and pepper to taste
- chopped fresh parsley
- 2 tablespoons margarine (i used earth balance)
- 1 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon of paprika (i used smoked paprika. sweet would wor
- 1 block of tofu sliced into filets
- Carbohydrate 13.03421 g
- Cholesterol 0 mg
- Fat 0.65603 g
- Fiber 3.82710013651848 g
- Protein 2.98249 g
- Saturated Fat 0.093634 g
- Serving Size 1 1 recipe (307g)
- Sodium 92.2825729166668 mg
- Sugar 9.20710986348152 g
- Trans Fat 0.190993 g
- Calories 60 calories
In a bowl, mash together the margarine, garlic, oregano and paprika. Add a little salt and pepper to taste.In a big frying pan or skillet, add half of the mixture and melt on medium heat. Add the tofu filets, with a dash of salt and pepper, and cook until golden brown on both sides, about 5-7 minutes a side. Remove from heat and set aside, covered.Increase the heat to high, and add the cherry tomatoes. Cook them, stirring occasionally, until the begin to char and burst. Add the rest of the margarine mixture to the pan and slightly crush the tomatoes to release the juice. Season with salt and pepper and cook them for another minute or two, allowing the mixture to melt and mix with the tomatoes.Serve the tofu alone or with pasta, top with the tomato sauce and garnish with the parsley
