Oat Groat Pilaf with Crunch Tofu Cutlets

Oat Groat Pilaf~~~~~~~~~~~~~~~~~~~~~~~~~

Heat 1 tsp. of the oil in a heavy, medium saucepan, and stir in the groats. Cook the groats, stirrring them, for about 3 minutes to toast them.

Add the remaining olive oil and saute the mixture for about 3 minutes, until the onion is soft. Add the mushrooms, and cook the mixture for another 5 minutes or so, until the mushrooms are wilted.

Add the broth, pepper, and salt (but only if broth is salt free). Bring the mixture to a oil, reduce the heat, cover the pan and simmer the pilaf for about 40 minutes, stirring it occassionally.

Remove the pilaf from the heat, stir in the parsley. Season with lemon juice, if desired. Garnish with tomatoes.

Serve hot or cold with hot or cold roasted chicken or Crunchy Tofu Cutlets.

Don't say yuck!!! There is going to come a day when you can simply no longer look at chicken on your platter, and all the versatility of tofu really demands that you TRY IT, and there is no better way to do so than to just DO IT, with an open mind. Tofu of today is MUCH tastier because they have processed it a bit more, taken away some of the "green" flavor as well as much of the fat and carbohydrates, so you end up with a very nice, creamy textured food item.

Crunchy Tofu Cutlets~~~~~~~~~~~~~~~~~~~~~~~

Cut tofu into 3/4" slices and marinate in soy sauce for 2 hours (I like using the Yoshida Gourmet sauce, thinned with water. It gives a sweeter flavor and is lower in sodium). Mix bread crumbs, flour and Cavender's Greek Seasoning (in Karen's Kitchen Shop Online). Dredge slices into breadcrumb mixture. Lay tofu pieces on a greased cookie sheet leaving about 1/2" between each piece. Bake for 15 minutes on each side. Serve with Teriyaki Sauce or Hot Chili Oil.

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