TOFU TOAST AND GRILLE
Pan-grilled tofu with petite peas and veggies in tomato sauce with pan-grilled country style toast cubes seasoned with garlic, smoked paprika and plant parmesan. Served with fresh cilantro and extra virgin olive oil drizzle!
GARLIC CHEESE TOAST:
5 slices country style French or Italian bread, or sour dough – toast to medium doneness, stack and cut into 1/2 inch cubes
- a rustic, toasted bread is required, otherwise it will absorb the sauce and turn to mush
2 T. extra virgin olive oil plus extra to taste
1/2 t. salt or to taste
1 t. garlic powder
1/2-1 t. smoked paprika
fresh grind black pepper to taste
1/3 c. plant parmesan cheese – shaker style – I used Follow Your Heart brand
1- In large skillet, over medium heat, melt oil. Add bread cubes, salt, garlic, smoked paprika and pepper. Toss in pan to coat and cook, stirring often, till seasonings adhere to bread.
2- Add cheese. Toss again, cook till hot, being careful not to burn it. Remove from heat.
TOFU PEAS AND SAUCE:
2 T. extra virgin olive oil
12.3 oz. box extra firm Silken tofu, rinsed, patted dry and cut into 1/2 inch cubes
1/2 t. salt
1/2 t. turmeric
1 t. garlic powder
fresh grind black pepper
12 oz. bag froz. petite peas, thawed in boiling water till puffed, then drained well
1-1/2 c. of your favorite jarred marinara sauce
1- In large skillet, over medium heat, melt oil.
2- Add tofu cubes, salt, turmeric, garlic and pepper. Gently toss and stir till tofu turns yellow, then cook for about 10 minutes, continuing to stir as needed.
3- Add drained peas. Stir to distribute.
4- Add spaghetti sauce, stir to coat tofu and peas. Cook till bubbly and evenly hot.
5- Salt and pepper to taste.
fresh chopped fresh cilantro for garnish
fresh grins black pepper
extra virgin olive oil drizzle
1- Place bread cubes on individual serving plates or into bowl.
2- Top with tofu peas and sauce.
3- Top with chopped cilantro, black pepper and a drizzle of extra virgin olive oil.
1- Mix it all up in a bowl after each item is cooked. Plate, garnish, drizzle with extra virgin olive oil, top with cilantro and serve.
Notes: Serve as main dish or brunch.