Fancy Shmancy Tofu

While making the potato latkes, we glanced onto the next page and saw a delicious-looking recipe that we couldn't refuse to make: Tofu Steaks with Red Pepper-Walnut Sauce. This recipe takes a little bit more effort than a lot of the recipes we make and definitely more time. But, that being said, most of the time is spent idly waiting. This is a great new way to make an interesting tofu dish that I believe even meat eaters would like. The sauce has a spicy taste to it because of all the garlic that is blended up with the roasted red peppers and walnuts. We served the tofu over a bed of Harvest Grains (a product from Trader Joe's) and with a side of steamed asparagus and fresh tomatoes with a balsamic vinaigrette. The meal was a lovely combination of textures and flavors that just danced in our mouths.

Tofu Steaks with Red Pepper-Walnut Sauce (Cooking Light, December 2008)

1 (14-oz.) package water-packed reduced-fat extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 Tbs. chopped fresh parsley
2 Tbs. white wine vinegar
1 Tbs. chopped fresh thyme [we used 1 tsp. dried thyme]
1 Tbs. Dijon mustard
1/2 tsp. salt
1/2 tsp. crushed red pepper
8 garlic cloves, minced
1/2 cup all-purpose flour
1/2 cup egg substitute [2 eggs]
2 cups panko (Japanese breadcrumbs)
2 Tbs. olive oil
3 Tbs. chopped walnuts, toasted
1 (12-oz.) bottle roasted red peppers, drained

1. Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
2. Combine basil and next 8 ingredients in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour turning bag occasionaly.
3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.
4. Remove tofu from marinade, reserving marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; keep warm.
6. Combine reserved marinade, walnuts, and bell peppers in a blender; process until smooth (about 2 minutes). Pour bell pepper mixture into pan; cook over medium-high heat 2 minutes or until thoroughly heated. Serve with tofu.