Recipe: Corn Encrusted Tofu with Artichoke Tapenade
Author: 
 
Ingredients
  • 1 lb Sprouted organic tofu, cut into slices ¼ ? thick
  • FOR MARINADE
  • 3 Tbs. Water
  • 2 Tbs. Tamari
  • 1 Tbs. Aji Marin
  • 2 teaspoons chopped garlic
  • 1 teaspoon minced ginger
  • FOR EGG SUBSTITUTE:
  • 2 Tbs. ground flax seeds
  • 1 Tbs. apple cider vinegar
  • 5 Tbs. water
  • FOR CORN CRUST
  • 1 ? cup Ground Organic Corn Flakes
  • 2 Tbs. Good Tasting Nutritional Yeast
  • ? t. salt
  • FOR TAPENADE
  • 1 cup chopped celery
  • 1 onion, finely chopped
  • 1 Tbs chopped garlic
  • ½ cup organic marinara sauce
  • ½ cup dry white wine
  • ¼ cup white wine vinegar
  • 1 can artichoke hearts, drained and chopped
  • ½ cup kalamata olives, chopped
  • ¼ cup pine nuts
  • 3 tablespoons organic sugar
  • 2 tablespoons small capers, drained
  • ? cup chopped Hot Peppers
  • salt and freshly ground pepper
  • 3 tablespoons chopped basil
  • 1 Tbs. chopped parsley
  • ? t. garlic powder
Instructions
  1. Marinate the tofu slices in the Tamari-Water mixture for 20 minutes, turning it over after 10 minutes, to cover both sides
  2. Meanwhile, in a large, heavy skillet, heat the olive oil until hot.
  3. Add the celery, onion and garlic and cook until softened, approx. 5 minutes.
  4. Add the tomato sauce, vinegar, wine, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper.
  5. Add the hot peppers and cook until the vegetables are soft and the liquid is reduced, about 10 minutes.
  6. Stir in the basil and parsley, transfer to dish, and let cool.
  7. Lay out a double thick piece of paper towel. Remove the tofu from the marinade and lay it out on the paper towel. Dry it with another piece of paper towel on top.
  8. Make a mixture with the flax seeds, water and apple cider vinegar. Stir and let sit for 5 minutes. Stir again. It should be the thickness of an egg. If too thick, add a little more water.
  9. Combine the ground corn flakes, nutritional yeast, garlic powder and salt in a pie pan.
  10. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
  11. Wipe out the same heavy skillet from the tapenade. Again, heat the olive oil until shimmering.
  12. Saut? each piece of tofu on both sides until golden brown.
  13. Serve immediately, topped with the tapenade.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-corn-encrusted-tofu-with-artichoke-tapenade/