Sun-Dried Tomato Crusted Tofu - cooking recipe

Ingredients

FOR THE TOFU
2 (14 ounce) packages firm tofu
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 cups italian panko breadcrumbs (bread crumbs)
1/2 cup sun-dried tomato packed in oil, drained and sliced
6 large garlic cloves, peeled
1/2 cup white spelt flour
1 egg
2 tablespoons water
2 tablespoons olive oil
FOR THE SAUCE
3/4 cup dry white wine (Wine Recommendation-Sauvignon Blanc or a Light Rhone)
2 tablespoons capers
2 tablespoons fresh lemon juice
1/4 cup butter, cold, thinly sliced
1/4 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup fresh parsley, chopped

Preparation

Preheat oven to 375\u00b0. Slice each brick of Tofu in half lengthwise to make 2 even sized cutlets; season with pepper and salt.
Pulse the Panko breadcrumbs, tomatoes, and garlic in a food processor.
Transfer to a shallow dish. Place flour in a second shallow dish. Blend eggs and water with a fork in a third shallow dish.
Dredge both sides of the tofu lightly in flour, shake off excess flour, and then dip into egg mixture to coat. Transfer tofu to crumb mixture and pat onto both sides; place on a baking sheet or plate.
Heat the oil over medium-high heat. Cook tofu approximately 3 minutes per side until golden brown. In an ovenproof pan, place tofu to roast 8 to 10 minutes, or until thoroughly cooked through.
Make the sauce while tofu is in the oven. Simmer wine in a skillet until reduced by half on medium heat. Add capers and lemon juice, reduce heat to low. Whisk in butter one piece at a time, stirring constantly. As each piece of butter melts, add another. Stir in tomatoes and parsley.
Remove the tofu from oven, plate, and serve with sauce on top.
Sprinkle with a little grated cheese if desired.
Bon Appetit!