Tofu Cutlets with Cilantro Pesto Recipe

Name: Tofu Cutlets with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-oz. pkg. extra-firm tofu, drained; 1/4 cup low-sodium soy sauce; 1/4 cup low-sodium vegetable broth; 2 Tbs. rice vinegar, divided; 1 Tbs. agave nectar; 1 Tbs. plus 1 tsp. dark sesame oil, divided; 3 Tbs. nutritional yeast; 1 cup cilantro leaves; 2 slices fresh ginger, peeled; 2 Tbs. toasted cashews; 1/4 tsp. salt

Servings: persons

1 16-oz. pkg. extra-firm tofu, drained
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 Tbs. rice vinegar, divided
1 Tbs. agave nectar
1 Tbs. plus 1 tsp. dark sesame oil, divided
3 Tbs. nutritional yeast
1 cup cilantro leaves
2 slices fresh ginger, peeled
2 Tbs. toasted cashews
1/4 tsp. salt

1
Wrap tofu in clean kitchen towel; press under cutting board using a cast iron pan or other heavy weight on top.
2
Let stand 2 hours to drain.
3
Unwrap
4
tofu, and cut widthwise into 8 slices.
5
Place slices in single layer in container with lid.
6
Combine soy sauce, vegetable broth, 1 Tbs.
7
rice vinegar, agave nectar, and 1 Tbs.
8
sesame oil in small saucepan.
9
Bring to a boil, then pour mixture over tofu slices.
10
Cover, and refrigerate overnight, turning pieces at least once to ensure both sides are well-coated with marinade.
11
Preheat oven to 400F.
12
Coat baking sheet with cooking spray.
13
Remove tofu slices from marinade, sprinkle both sides with nutritional yeast, and place on prepared baking sheet.
14
Bake 20 minutes, turn slices, and bake 20 minutes more, or until browned.
15
Meanwhile, pulse cilantro leaves, ginger, and cashews in food processor until finely minced.
16
Scrape down sides of bowl, and add remaining 1 Tbs.
17
rice vinegar, 1 tsp.
18
sesame oil, and salt.
19
Process until smooth.
20
Criss-cross two tofu slices on each plate.
21
Top each serving with 1 Tbs.
22
cilantro pesto.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 16-oz. pkg. extra-firm tofu, drained, 1/4 cup low-sodium soy sauce, 1/4 cup low-sodium vegetable broth, 2 Tbs. rice vinegar, divided, and more.

Yes, Tofu Cutlets with Cilantro Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Cutlets with Cilantro Pesto

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