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Costco tofu
Costco tofu







costco tofu

  • Neatly arrange the tofu, zucchini, around the eggplant puree on a plate.
  • In a lightly greased nonstick skillet, sear the tofu slices until golden brown on both sides.
  • Process into a smooth puree set aside and keep warm. Add the peanut butter powder, garlic, 1 teaspoon oil, and a 1/4 teaspoon of salt.
  • When the eggplant is finished roasting, remove it from the oven and all to cool just enough to handle.
  • Grill and flip till both sides of zucchini is golden brown.
  • Cut the zucchini on a bias into 1/4 to 1/2 inch slices and toss with 1 teaspoon olive oil and 1/4 teaspoon salt and pepper.
  • Set aside and allow to marinate for 20 to 30 minutes. Toss the tofu slices with a 1/4 teaspoon of both salt and pepper.
  • While the eggplant is roasting, slice the tofu in 1/4 to 1/2 inch thick slices and place in a mixing bowl.
  • Roast the eggplant with the flesh side up for about 30 minutes, or until the flesh is very soft and the surface is golden brown. Place eggplant on a lightly greased baking sheet, and sprinkle a 1/4 teaspoon of salt on top.
  • Cut the egg plant in half lengthwise, and score the flesh with a small knife about 1/2 inch deep in a crisscross pattern.
  • costco tofu

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    costco tofu

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    Costco tofu