Tofu Steaks with Red Pepper-Walnut Sauce

I am not a fan of tofu as a general rule unless it is fried to crispy oblivion. I was skeptical that this dish, based from plain extra firm tofu, could possibly be tasty. But my cousin prepared this for her family and promised even her meat loving, tofu hating papa found this to be scrumptious, so I gave it a try. I was not disappointed either, this dish is fabulous!

There are wonderful aromas in the preparation while chopping the fresh herbs and toasting the walnuts. I would recommend this dinner on a Sunday evening or a night where a little extra time can be spent in the kitchen. The end result is worth all the work and sink full of dishes.

Tofu Steaks with Red Pepper-Walnut Sauce (from Cooking Light)

1 (14 oz) package water-packed extra-firm tofu
1/4 cup finely chopped fresh basil
1/4 cup water
2 TBS chopped fresh parsley
1 TBS chopped fresh thyme (I used about 1 tsp dry)
2 TBS white wine vinegar
1 TBS Dijon mustard
1/2 tsp salt
1/2 crushed red pepper
8 garlic cloves, minced (I use about 4 cloves)
1/2 cup all-purpose flour
1/2 cup egg substitute
2 cups panko (Japanese breadcrumbs)
2 TBS olive oil
3 TBS chopped walnuts, toasted
1 (12 oz.) bottle roasted red peppers, drained

1. Cut tofu in 1/2 to thin, then again to make 4 slices. Place tofu slices between two clean kitchen towels (or several paper towels if needed) Place a heavy book on top and allow moisture to absorb into towels for 30 minutes.

2. Combine basil and next 8 ingredients through garlic, place in a zip lock bag. Add tofu and seal, marinating in refrigerator 1 hour, turning occasionally.

3. Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in yet another shallow dish.

4. Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat with remaining tofu, flour, egg substitute and panko.

5. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan. Reduce heat to medium and cook 4 minutes on each side until browned. Remove tofu from pan, keep warm.

6. Combine reserved marinade, walnuts, and bell peppers in a blender, process until smooth. Pour bell pepper mixture into pan, cook over med-high heat 2 minutes until heated. Serve with tofu.