Flipping through a Cooking Light this weekend, I found an interesting recipe for Tofu with Red Pepper-Walnut sauce and thought I would give it a whirl. It had romesco (red pepper-walnut sauce) and panko fried tofu, what wasn't to love?
It was pretty simple too, although I took some liberties with the herbs. I hate buying basil, and more so in December as it just seems all wrong. I do have parsley, oregano and thyme growing in my garden, so I used those to make up the required herbs for the marinade.
The panko breading of course makes all things better. I must admit I did use just a bit more olive oil than the CL recipe called for, but sheesh how can you effectively brown in only 2 teaspoons of oil!!
The sauce was the winner here, thanks again to the immersion blender for making less cleanup - the leftover marinade, a jar of roasted red peppers, and a couple tablespoons of toasted walnut pieces. Lots of leftover sauce for bread tomorrow - hooray!!
This got a big thumbs up from the guys!