Baked Tofu with Creamy Asparagus Sauce
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Ingredients
Tofu cutlets
  • 2 Tbs. soy sauce or tamari
  • 1 Tbs. olive oil
  • 1 tsp. maple syrup
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/creamy-asparagus-sauce/