“Red White &” Blueberry Tofu Cutlets

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  1. 1 12 or 14 oz. brick Firm or Extra Firm Tofu (prefer House Foods brand)
  2. 2 ½ cups Blueberries (reserve ½ cup Blueberries for finishing)
  3. ¼ cup Honey
  4. ¼ cup Red Wine
  5. 3-4 tablespoons Veggie Broth Seasoning (ChefXpress brand)
  6. 2-3 tablespoons Butter or vegan Butter
  7. Food Processor
  8. TofuXpress unit
  9. Deep skillet
  1. Press 1 brick Tofu in TofuXpress Unit for 1 hour. Remove Tofu from TofuXpress and slice lengthwise and then half each slice to form 4 cutlets. Sprinkle Veggie Broth Seasoning onto all sides of the Tofu cutlets and let rest. The seasoning will help form a “flavor skin”.
  2. In a food processor, combine 2 cups Blueberries and Honey. If the Honey is not liquid in consistency slightly warm the honey in a pan before adding into food processor. Set aside.
  3. Preheat skillet on medium to high heat. Add Butter into skillet and brown, but not burn. Once Butter has turned brown, immediately add Tofu cutlets and brown each side.
  4. After Tofu is browned, scoop 2 tablespoons Blueberry puree atop each Tofu cutlet. Add remaining puree into pan. Add Red Wine into the pan and blend into puree. Pan should still be on medium high heat. Tofu will marinate in and absorb some of the Puree liquid and the rest will and cook down in the pan. When most liquid is absorbed, remove Tofu cutlets from pan and serve. Add remaining ½ cup blueberries atop Tofu cutlets.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/