Tofu is made from soy which is a complete protein source and contains phytic acid that can bind to dangerous heavy metals to rid them of the body, alpha-linolenic acid which helps control inflammation, and phytoestrogens.
Tofu Cutlets with Cilantro Pesto
Ingredients:
32 oz (2 packages) extra firm tofu
½ cup Soy sauce
½ cup vegetable broth
2 Tbsp agave nectar
4 Tbsp rice vinegar (divided)
2 Tbsp sesame oil (divided)
6 Tbsp nutritional yeast
2 cups fresh cilantro leaves
4 slices fresh ginger, peeled
2 Tbsp cashews
½ tsp sea-salt
Instructions:
- Press tofu to remove excess
water. Cut
lengthwise into 8
slices per package. Place
slices in a single layer glass dish. - Combine soy sauce, broth,
agave and 1 Tbsp each vinegar and sesame oil in a saucepan. Bring to a boil, then pour over
tofu slices. Marinate in
refrigerator for an hour (flipping tofu slices after 30 mins). - Preheat oven to 400
degrees. Coat baking sheet
with cooking spray. As you
remove each slice of tofu, sprinkle with nutritional yeast and place
directly on baking sheet.
Bake 20 minutes, flip, bake 20 minutes more. - While tofu is baking, pulse
cilantro, ginger, and cashews in a food processor. After scraping down sides of bowl,
add remaining 1 Tbsp vinegar, sesame oil and salt. Process until smooth. - Serve tofu warm with pesto
drizzled on top over brown rice.
Per
serving: 206 kcals, 16 g protein, 11 g total fat, 11 g CHO, 561 mg Na+, 3 g
fiber
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