My guest is Patty Lovera, the Assistant Director of Food and Water Watch. Patty coordinates the “Food Team” and is an expert when it comes to the issues of GMO’s, antibiotics and hormones in out foods. Please join me on Thursday, to hear the latest news about what is going on in our food system.
Tofu Cutlets with Cherry Tomatoes, Capers and White Wine
|1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices½ cup panko flakes
½ c breadcrumbs
¼ t. salt
¼ t. pepper
3 Tbs. Olive Oil
2 Tbs. garlic, minced
|½ onion, diced1 shallot, minced
1 pint heirloom cherry tomatoes, quartered
2 Tbs. capers
1 Tbs. chopped parsley
¼ c white wine
Salt and pepper to taste
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine breadcrumbs, panko flakes, salt and pepper in a shallow dish. In another dish, beat the eggs. Dip tofu slices in the egg and then breadcrumbs.
Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté the pieces of tofu until golden brown on both sides. Wipe out pan, add more oil and repeat with remaining tofu. Remove from pan and place on paper towel to absorb oil.
Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions, shallot and garlic on medium heat for 5 minutes. Add capers, and tomatoes. Cook for 3 minutes, until tomatoes soften, add wine and cook for 2 minutes, add salt and pepper to taste.
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped parsley.