It seems my daily mission, this time of year, is how to use up all of the tomatoes and peppers I am harvesting from my organic garden. Besides sharing them with family and friends, I am making salsa, tomato sauce, sun-dried tomatoes and creating recipes that use these ingredients.
This week’s recipe is a perfect for entertaining, because it can all be made ahead of time, and put together at the last minute. The tofu cutlets can be either fried or baked. If you want to keep the calories down, opt for the baking method. Instead of frying in olive oil, line a baking sheet with parchment paper and spray it with olive oil. Lay the cutlets down, leaving space between them, and then spray the top of the cutlets with olive oil. Bake in a 375 degree oven for 15 minutes, turn over and bake for another 5 minutes until golden brown. If serving at a later time, the cutlets can be stored in the refrigerator for 3 days and then reheated in a 375′ oven for 5-7 minutes, until hot and crispy. Then serve with the sauce, which you will heat up separately in a saucepan.
Enjoy! I served it last night at a pot-luck dinner, and it was a big hit!
- 1 cake extra firm organic tofu, sliced ¼” thick, into 12 slices
- 1 cup ground organic corn flakes
- zest of 1 lime
- 1 egg white
- ¼ t. cumin
- ¼ t. salt
- ¼ t. pepper
- Olive Oil
- 1 onion, chopped
- 12 small yellow tomatoes
- 6 red heirloom tomatoes
- 1 t. cumin
- ½ cup corn kernels
- 1 finely chopped jalapeno pepper
- 1 Serrano pepper
- 1 Poblano pepper
- 1 Tbs. honey (optional, if tomatoes aren’t sweet)
- juice of 1 lime
- 1 organic red pepper, cut into large pieces
- 1 t. minced garlic
- ¾ t. salt
- 1 Tbs. chopped cilantro, or parsley
- Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
- Combine ground corn flakes, lime zest, ¼ t. cumin, salt and pepper in a shallow dish. Dip tofu into beaten egg white and then bread both sides of the tofu with the mixture.
- Cover bottom of heavy skillet with olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Squeeze juice from ½ of a lime onto tofu medallions. Remove from pan and place on paper towel to absorb oil.
- Place tomatoes on cookie sheet, and place under Broiler about 3-4” from flame. When they begin to blacken, turn over and do the other side. Remove stems, tomatoes will fall apart, reserve in bowl, along with the juice.
- Wipe out skillet to clean. Add olive oil to cover the bottom of skillet and sauté onions on medium heat for 5 minutes, until they start to brown.
- Add peppers, garlic and cumin, cook for 5 minutes. Add tomatoes, corn, salt and pepper. Cook for 5 more minutes, until sauce thickens. Add cilantro and juice from remaining ½ lime. (Add honey, if desired.)
- Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.
Step-by-Step Photo Instructions:
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. 
Combine ground corn flakes, lime zest, ¼ t. cumin, salt and pepper in a shallow dish. Dip tofu into beaten egg white and then bread both sides of the tofu with the mixture. 
Cover bottom of heavy skillet with olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Squeeze juice from ½ of a lime onto tofu medallions. Remove from pan and place on paper towel to absorb oil. 
Place tomatoes on cookie sheet, and place under Broiler about 3-4” from flame. When they begin to blacken, turn over and do the other side. 
Remove stems, tomatoes will fall apart, reserve in bowl, along with the juice. 
Wipe out skillet to clean. Add olive oil to cover the bottom of skillet and sauté onions on medium heat for 5 minutes, until they start to brown. Add peppers, garlic and cumin, cook for 5 minutes. Add tomatoes, corn, salt and pepper. Cook for 5 more minutes, until sauce thickens. Add cilantro and juice from remaining ½ lime. (Add honey, if desired.) 
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley. 
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