Hummus Crusted Tofu With Rosemary Recipe 445

Steps:

• Take your tofu and cut it into 1/2-inch thick slabs across the short side of the tofu block and set them aside.
• In a shallow, non-reactive bowl, combine your buttermilk and herbs and add the tofu to that bowl and turn it to coat well.
• Let stand 20 minutes in this mixture.
• Meanwhile, mix the cornflakes with the salt and cayenne and place it in a flat, wide dish.
• Heat your olive oil in a large nonstick skillet over medium heat, and coat your tofu slabs in the cornflake mixture, making sure to press the cornflakes gently into the tofu to cover.
• Place the coated tofu slabs in the heated pan and allow them to cook for 4 minutes until golden brown.
• Turn the tofu and cook on the other side 3 minutes, or until golden brown.
• Serve immediately or place on a baking pan in a 200-degree oven to keep warm until ready to serve.

Steps:

• Place the oil in a small skillet over high heat.
• Once smoking, flash-fry the rosemary sprigs for 30 seconds per side. Remove and place on a paper towel, reserving the oil.
• Place the garbanzo beans in the food processor with the yogurt, rosemary-infused oil, lemon juice, garlic, salt and pepper.
• Puree to desired consistency.
• Pull the crispy rosemary leaves off the stems and place them in the food processor. Pulse until the rosemary has worked through the hummus.
• Makes 2 ½ cups.