Tofu Cutlets with Cilantro Pesto

Tofu is made from soy which is a complete protein source and contains phytic acid that can bind to dangerous heavy metals to rid them of the body, alpha-linolenic acid which helps control inflammation, and phytoestrogens.

Ingredients:

32 oz (2 packages) extra firm tofu

½ cup Soy sauce

½ cup vegetable broth

2 Tbsp agave nectar

4 Tbsp rice vinegar (divided)

2 Tbsp sesame oil (divided)

6 Tbsp nutritional yeast

2 cups fresh cilantro leaves

4 slices fresh ginger, peeled

2 Tbsp cashews

½ tsp sea-salt

Instructions:

Press tofu to remove excess water. Cut lengthwise into 8 slices per package. Place slices in a single layer glass dish.
Combine soy sauce, broth, agave and 1 Tbsp each vinegar and sesame oil in a saucepan. Bring to a boil, then pour over tofu slices. Marinate in refrigerator for an hour (flipping tofu slices after 30 mins).
Preheat oven to 400 degrees. Coat baking sheet with cooking spray. As you remove each slice of tofu, sprinkle with nutritional yeast and place directly on baking sheet. Bake 20 minutes, flip, bake 20 minutes more.
While tofu is baking, pulse cilantro, ginger, and cashews in a food processor. After scraping down sides of bowl, add remaining 1 Tbsp vinegar, sesame oil and salt. Process until smooth.
Serve tofu warm with pesto drizzled on top over brown rice.