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Tofu-Steaks with Tomato/Olive Sauce
Source: dLife

Pan-roasted tofu with a delicious tomato, olive, parsley dressing.

Prep Time: 15 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 185.2
Total Carbs 12.1 g
Dietary Fiber 3.6 g
Sugars 4.5 g
Total Fat 8.9 g
Saturated Fat 1.2 g
Unsaturated Fat 3.8 g
Potassium 268.1 mg
Protein 13.6 g
Sodium 222.2 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  olive oil
0 1/4 tsp  hot red pepper flakes
2 each  medium garlic cloves
2 cup  canned crushed tomatoes
1 1/2 oz  pitted calamata olives
3 tbsp  chopped parsley
0.125 tsp  black pepper
1 each  cooking spray
1 lb  extra firm tofu
  1. Pour oil in a frying pan and heat over medium heat. Saute red pepper and garlic 1 minute. Mix in tomatoes and let boil. Lower heat and simmer 10 minutes. Mix in olives and cook 1 minute. Take pan off of heat and mix in parsley and pepper. Set aside in a warm place.
  2. Heat a cooking spray coated frying pan over medium-high heat. Cook tofu 3 minutes per side or until golden. Serve sauce over tofu.

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