14 oz. extra-firm tofu, drained and sliced into cutlets
¼ cup diced red pepper, for garnish
Sauce
1 lb. asparagus, trimmed and chopped
1 Tbs. olive oil
1 large leek, white parts rinsed and thinly sliced
1 clove garlic, minced
¼ cup packed fresh basil leaves
Juice of 1 lemon
3 Tbs. toasted pine nuts (1 Tbs. reserved for garnish)
Instructions
To make tofu cutlets: Preheat oven to 350 degrees. Stir together soy sauce, oil, and maple syrup in a large baking dish. Add the tofu and enough water to cover (about ½ cup) and marinate at least 30 minutes. Bake for 25 minutes or until browned on top, flip each cutlet over and bake 15 minutes more.
To make sauce: Bring a large pot of salted water to a boil. Blanch the asparagus 2-3 minutes, or until bright green and just tender. Drain and reserve asparagus tips for garnish.
Heat the oil in a small saucepan over medium-low heat. Add the leek and sprinkle with salt. Cover and cook for about 10 minutes, stirring occasionally. Add the garlic and cook 1 minute more.
Blend the cooked asparagus, leek & garlic, basil, lemon juice, 2 Tbs. pine nuts, and ½ cup water in the blender until smooth and creamy. Return to the saucepan, season with salt and pepper to taste, and keep warm.
To serve: Spread a spoonful of sauce on a plate. Place one tofu cutlet in the center, and garnish with reserved asparagus tips, bell pepper, and the remaining pine nuts. Great served with jasmine rice and greens on the side!