Tuesday, August 10, 2010

Fried Tofu and Pesto Cream Sauce

Big Critic loves fried tofu, so I know this one is always a hit.  Great for your vegan critics!

  • One block firm tofu
  • 1/4 cup of olive oil (or if you have a pure canola oil that works better for frying)
  • two cups of kale
  • two garlic scapes
  • 1/4 cup fresh basil leaves
  • 4 TBS EVOO and S&P
Cut off 1/4 of the tofu and reserve.  Cut the larger tofu block into bite sized cube.  Heat the oil in a cast iron frying pan and fry the tofu until brown on all sides.  Cover while cooking and stir to brown each side every couple of minutes.  While the tofu is cooking steam the kale in 1/4 cup of water until well wilted and then drain any extra water.  Puree the remaining tofu, kale, garlic scapes, basil and EVOO/S&P in a magic bullet.  Serve the tofu with the sauce on the side for dipping. 
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2 comments:

  1. AnonymousAugust 11, 2010 at 3:03 PM

    Hey creative cook!! It's your cousin here. I love the blog, and will probably use many of the recipes. I though I would send you the link to the farm. Apple picking will be starting up soon, and we still have beans and strawberries for picking. http://watsonfarms.ca/
    Good luck with the blog

    ReplyDelete
  2. AnneSeptember 1, 2010 at 5:36 PM

    Andrea, is there a substitute for kale for this recipe? would spinach work?
    Annie

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