4 SERVINGS DAIRY-FREE The neutral flavor of tofu provides the perfect vehicle for the piquant flavors of a tapenade sauce. In food processor, add parsley, lemon juice, capers, olives and tomatoes and process until finely chopped. With motor running, drizzle in 3 tablespoons oil until blended. In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add tofu in batches and cook, turning once, until golden brown, 3 to 4 minutes per side. Spoon about 1 1/2 teaspoons of tapenade sauce onto each tofu slice. (Store leftover tapenade in the refrigerator for up to 1 week.) Recipe adapted from 366 Healthful Ways to Cook Tofu by Robin Robertson (Plume/Penguin 1996). PER SERVING: 262 CAL.; 18G PROT.; 20G TOTAL FAT (3G SAT. FAT); 6G CARB.; 0 CHOL.; 69MG SOD.; 1G FIBER By Kathleen
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 600 (100%)|
|Amt Per Serving||% DV|
|Total Fat 67.5g||90 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 0mg||0 %|
|Sodium 63.8mg||2 %|
|Potassium 15mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.1g||0 %|
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Calories per serving: 600
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