Pamela Durkin
Fresh basil pairs perfectly with the zip of fresh-squeezed lemon juice and is de rigueur for this vegetarian dish. Omnivores take note: chicken makes a viable alternative to tofu if you’re not a lover of the curd!
Place all marinade ingredients in small bowl and combine thoroughly.
Pat tofu dry and cut into 6 even slices. Place tofu in bowl or container. Add marinade, cover, and place in refrigerator to marinate for at least one hour, or preferably all day.
When ready to assemble entire dish, mix ricotta, lemon rind, basil, salt, and pepper in medium-sized bowl. Slice 6 pieces from baguette and spread ricotta mixture evenly over the 6 slices.
Remove tofu from container, reserving marinade, and place tofu on lightly greased grill pan or on baking sheet under the broiler, and cook for 3 to 5 minutes on each side, or until golden brown. During the last 3 minutes, place baguette slices under grill and cook until hot and lightly golden brown.
To serve, place tofu slices on 6 dinner plates atop fresh greens. Drizzle reserved marinade over tofu and greens and top with hot baguette croutons. Garnish each plate with fresh basil.
Citrus Basil Tofu with Ricotta Basil Baguette “Croutons”
Ingredients
- 1/3 cup (80 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) fresh lemon juice
- 1 tsp (5 mL) grated lemon zest
- 1/4 cup (60 mL) chopped fresh basil
- 2 garlic cloves, minced
- 2 tsp (10 mL) honey
- Salt and freshly ground black pepper, to taste
- 16 oz (450 g) package firm tofu
- 8 oz (225 g) ricotta cheese
- Finely grated rind of 1 lemon
- 1 small bunch fresh basil (about 7 leaves), chopped (reserve a handful for garnish)
- Salt and pepper, to taste
- 1 small whole grain or gluten-free baguette
- 1 bunch fresh greens of choice (mixed salad greens, spinach, et cetera)
Nutrition
Per serving:
- calories304
- protein17g
- fat20g
- saturated fat4g
- trans fat0g
- carbohydrates21g
- sugars4g
- fibre4g
- sodium225mg
