Norma Koski's Tofu Tomato Focaccia
Published March 29, 2003
- Total Time
- 35 minutes, plus 1 hour drain
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Ingredients
1 3-inch square block of tofu
2 teaspoons olive oil
2 teaspoons tamari sauce
4 teaspoons nutritional yeast
1 6-inch square slab focaccia
Grated soy-Parmesan cheese
FOR THE TOMATO SAUCE
2 tablespoons olive oil
4 medium garlic cloves, minced
1 6-ounce can tomato paste
1 32-ounce can tomato purée
4 tablespoons nutritional yeast
2 tablespoons maple syrup
1 tablespoon chopped fresh basil
1 tablespoonchopped fresh parsley
1 tablespoon chopped fresh oregano
Salt and freshly ground pepper to taste
FOR THE PESTO
8 cups cleaned spinach leaves
¾ cup nutritional yeast
¼ cup sunflower seeds
3 garlic cloves, peeled
1 teaspoon salt
⅓ cup olive oil
Nutritional analysis per serving (4 servings)
73 grams carbs; 786 calories; 24 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 41 grams fat; 28 grams fiber; 1318 milligrams sodium; 55 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tofu on a double-thick layer of paper towels on a plate; cover with another double-thick layer. Weigh tofu down with a can; let drain for 1 hour.
- Step 2
Meanwhile, make the tomato sauce: heat the oil in a 3-quart saucepan over medium heat. Add the garlic and sautéfor 1 minute, until golden. Stir in the tomato paste and cook, stirring, until boiling. Stir in the purée, nutritional yeast, syrup and herbs; season with salt and pepper. Let simmer gently while making the pesto.
- Step 3
For the pesto: combine the spinach, yeast, sunflower seeds, garlic and salt in a food processor. With the machine running, pour in the oil through the feed tube. Process, using the pulse motion if the spinach isn't moving down on its own, until puréed. Set aside.
- Step 4
Preheat the oven to 375 degrees. Cut the tofu into four 1 1/84-inch-thick squares. Heat the oil in a skillet over medium-high heat and sear the tofu on both sides. Brush each piece on both sides with tamari sauce and sprinkle each with nutritional yeast. Set aside.
- Step 5
Cut the focaccia into four squares and cut each piece in half crosswise. Spread the cut side of the bottom pieces with a thin layer of tomato sauce and place a piece of tofu on top of each. Spread the tofu with a thin layer of tomato sauce, and sprinkle with soy-Parmesan cheese. Place on a baking sheet and bake until heated through, about 7 minutes.
- Step 6
Meanwhile, brush the cut side of each top piece with pesto. Place one piece, pesto side down, over each tofu focaccia square. Bake again, until the tops are crispy, about 7 minutes. Serve immediately.
Private Notes