Recipe

Broiled Lemon-Pesto Tofu with Artichokes

Recipe
No Questions Yet

Photo by kk1000

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
Chef
kk1000's Notes: I've decided to adapt all the meat dishes from the "Flat Belly Diet Cookbook" into vegan dishes. This recipe originally called for baked fish. I switched out the fish for tofu, and broiled...
I've decided to adapt all the meat dishes from the "Flat Belly Diet Cookbook" into vegan dishes. This recipe originally called for baked fish. I switched out the fish for tofu, and broiled it to give it a better texture. Since Tofu has no taste of its own, I suggest marinating it first in a low-fat Lemon Pesto for a good 8 hours. The original recipe also called for parsley, but I have Basil in my garden! The very first time I cooked this, I was floored by how delicious it was!

Expand Collapse

Serves 4

Marinade:

1 cup Fresh Basil Ask a question about this ingredient

4 Garlic cloves Ask a question about this ingredient

1 cup Lemon Juice Ask a question about this ingredient

1 pound Extra-Firm Tofu Ask a question about this ingredient

Broiled Vegetables:

2 large Red Onions Ask a question about this ingredient

1/4 cup Extra Virgin Olive OIl Ask a question about this ingredient

1 can Small Artichoke Hearts Ask a question about this ingredient

1 cup Cherry Tomatoes Ask a question about this ingredient

2 tablespoons Fresh Basil, chopped Ask a question about this ingredient

1 Garlic clove, minced Ask a question about this ingredient

1 teaspoon Grated Lemon Peel Ask a question about this ingredient

In a food processor, coarsely chop 1 cup fresh basil and 4 peeled garlic cloves. Add lemon juice and pulse once or twice to mix. The end result should resemble a chunky pesto.
Ask a question about this step
Drain tofu and cut into four “steaks”, each 1 inch thick. In a Tupperware container, lay tofu in a single layer and cover with lemon pesto. Cover and refrigerate for four hours. Turn tofu over, so that both sides will marinate. Cover and refrigerate another 4 hours (longer if more convenient.)
Ask a question about this step
Preheat oven to 400.
Ask a question about this step
Quarter onions and toss in olive oil. Spread onions in a 13 by 9 baking dish, and roast for 30 minutes on middle rack.
Ask a question about this step
Meanwhile, drain artichoke hearts and cut in halves. Wash and drain cherry tomatoes. In a small bowl, stir together remaining basil, garlic and lemon peel.
Ask a question about this step
Remove the onions from the oven, and increase heat to Broil. Add artichokes and tomatoes into the baking dish, and stir well with the onions to coat all the vegetables with the olive oil. Push the vegetables to the edges of the pan and lay the tofu in the baking dish.
Ask a question about this step
Return to the oven's top rack and broil for 10 minutes (15 minutes or longer for more “blackened fare”). Serve while it's sizzling hot!
Ask a question about this step

2 Comments on Broiled Lemon-Pesto Tofu with Artichokes

ChezSuzanne added about 1 year ago

I'm going to go start marinating some tofu I bought today. I'm trying to go more meatless as well and am avidly looking for simple, tastey, tofu recipes. This looks like just what I'm looking for to start with!!

AntoniaJames added about 1 year ago

Yummm. Can't wait to try this one. I'm eating a lot of tofu these days, so I'm always looking for great new things to do with it. Thanks for posting this! ;o)