Baby Red Romaine topped with Roasted Red Pepper and Pinenut Flan, and Crispy Tofu Croutons, Drizzled with Lemongrass sauce
1 cup toasted pinenuts
1 cup Nasoya Silken Tofu
1 egg white
1/2 cup roasted red pepper, diced
Dash each of:
Thyme, Oregano, Salt, Pepper
1 package Nasoya Extra Firm Tofu, cut into 1/2 in. cubes
1 cup cornmeal
1 tablespoon fresh parsley, minced
4 tablesppons Nasoya Creamy Italian Vegi Dressing
Directions (Part One):
Place Silken Tofu into cheese cloth for approximately 5 minutes to drain some moisture out.
Combine all ingredients, except the roasted red peppers, in food processor and puree until smooth. Fold peppers into mixture and adjust seasoning. Spray 2 oz. molds with non-stick spray. Pour mix into molds. Bake flans in a waterbath for 5-7 minutes at 350 degrees or until set. Remove from oven and let stand. (serve warm)
Directions (Part two):
Marinate the cubes of tofu in the vinaigrette for about 1/2 hour. Combine the cornmeal and parsley in a bowl. Roll the cubed tofu in the cornmeal mix until well coated. Spray a baking sheet with non-stick spray. Place cubes on tray and bake in 350 degrees oven until light golden brown, approximately 10 minutes.
Lay leaves of red romaine on bottom of plate. Place flan in middle of plate and garnish with tofu croutons. Drizzle the creamy lemon grass sauce around plate.
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