Thursday, October 6, 2011


Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings

1 teaspoon fresh lemon juice
¼ cup extra virgin olive-oil
1 ½ cups loosely packed fresh basil leaves
3 garlic cloves
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Non-stick cooking spray
1 block of extra firm tofu
2 15.5 ounce cans white beans, rinsed and drained
1 cup grape tomatoes, halved
1 tablespoon finely chopped red onions

  1. In a food processor, combine the lemon juice, oil, 1 cup of basil leaves, 1 garlic clove, ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Puree until smooth; set aside.
  2. Heat a grill pan to medium-high and mist with cooking spray. Hale one garlic clove and rub the tofu with its cut side. Season tofu with ¼ teaspoon each of the salt and black pepper. Grill 4 minutes per side.
  3. Mince remaining garlic and saute in pan coated with non-stick spray over medium-low heat for 2 minutes; let cool slightly. In a medium bowl, combine the white beans, tomatoes, red onion, remaining salt and black pepper, and sauteed garlic. Tear up remaining basil and combine with bean mixture.
  4. Divide beans among 1 plate and 3 Tupperware (for later meals) and top with tofu. Add basil puree and serve.
 For meat lovers use 1 pound 1 1/2-inch-thick sirloin steak cut into 4 portions.
Make sure that the red onion is fresh and used immediately.

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