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! —kk1000
large Red Onions
Extra Virgin Olive OIl
can Small Artichoke Hearts
Fresh Basil, chopped
Garlic clove, minced
Grated Lemon Peel
In This Recipe
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.
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.)
Preheat oven to 400.
Quarter onions and toss in olive oil. Spread onions in a 13 by 9 baking dish, and roast for 30 minutes on middle rack.
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.
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.
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!