Sun Dried Tomato Tofu Dip Recipes

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SUN-DRIED TOMATO-TOFU DIP



Sun-Dried Tomato-Tofu Dip image

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

2 lbs silken tofu
12 ounces marinated sun-dried tomatoes, drained and diced
2 cups fresh basil leaves
2 tablespoons roasted garlic
1/4 cup fresh lemon juice
2 teaspoons salt
1/2 teaspoon ground pepper
assorted raw vegetable sticks, such as carrots, cucumbers, zucchini or celery

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

SUN-DRIED TOMATO CRUSTED TOFU



Sun-Dried Tomato Crusted Tofu image

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

2 (14 ounce) packages firm tofu
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 cups italian panko breadcrumbs (bread crumbs)
1/2 cup sun-dried tomato packed in oil, drained and sliced
6 large garlic cloves, peeled
1/2 cup white spelt flour
1 egg
2 tablespoons water
2 tablespoons olive oil
3/4 cup dry white wine (Wine Recommendation-Sauvignon Blanc or a Light Rhone)
2 tablespoons capers
2 tablespoons fresh lemon juice
1/4 cup butter, cold, thinly sliced
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup fresh parsley, chopped

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!

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