Corn Encrusted Tofu with Artichoke Tapenade
1 lb Sprouted organic tofu, cut into slices 1/4 “ thick
For Marinade
3 Tbs. Water
2 Tbs. Tamari
1 Tbs. Aji Marin
2 teaspoons chopped garlic
1 teaspoon minced ginger
For Egg substitute
2 Tbs. ground flax seeds
1 Tbs. apple cider vinegar
5 Tbs. water
For Corn Crust
1 ½ cup Ground Organic Corn Flakes
2 Tbs. Good Tasting Nutritional Yeast
¼ t. salt
For Tapenade
1 cup chopped celery
1 onion, finely chopped
1 Tbs chopped garlic
1/2 cup organic marinara sauce
1/2 cup dry white wine
1/4 cup white wine vinegar
1 can artichoke hearts, drained and chopped
1/2 cup kalamata olives, chopped
1/4 cup pine nuts
3 tablespoons organic sugar
2 tablespoons small capers, drained
¼ cup chopped Hot Peppers
salt and freshly ground pepper
3 tablespoons chopped basil
1 Tbs. chopped parsley
¼ t. garlic powder
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