Tofu Stuffed with Watercress Tomatoes Recipe

Tofu Stuffed With Watercress Tomatoes Recipe

Ingredients

Makes 4 servings

• 1 pound extra-firm tofu, drained, cut into ¾-inch slices and pressed
• salt and freshly ground black pepper
• 1 small bunch watercress, tough stems removed and chopped
• 2 ripe plum tomatoes, chopped
• 1/2 cup minced green onions
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 1 teaspoon minced garlic
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar Pinch sugar
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1 1/2 cups dry unseasoned bread crumbs

Method

1. Cut a long deep pocket in side of each slice of tofu and place the tofu on a baking sheet
2. Season with salt and pepper to taste and set aside
3. In a large bowl, combine the watercress, tomatoes, green onions, parsley, basil, garlic, 2tablespoons of the oil, vinegar, sugar and salt and pepper to taste
4. Mix until well combined, then carefully stuff the mixture into the tofu pockets
5. Place the flour in a shallow bowl
6. Pour the water into a separate shallow bowl
7. Place the breadcrumbs on a large plate
8. Dredge the tofu in the flour, then carefully dip it in the water and then dredge it in the bread crumbs, coating thoroughly
9. In a large skillet, heat the remaining 2 tablespoons oil over medium heat
10. Add the stuffed tofu to the skillet and cook until golden brown, turning once, 4 to 5 minutes per side
11. Serve immediately

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