Instructions: 4 SERVINGS DAIRY-FREE

The neutral flavor of tofu provides the perfect vehicle for the piquant flavors of a tapenade sauce.

In food processor, add parsley, lemon juice, capers, olives and tomatoes and process until finely chopped. With motor running, drizzle in 3 tablespoons oil until blended.

In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add tofu in batches and cook, turning once, until golden brown, 3 to 4 minutes per side. Spoon about 1 1/2 teaspoons of tapenade sauce onto each tofu slice.

(Store leftover tapenade in the refrigerator for up to 1 week.)

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