Ingredients

1 pound extra firm tofu
1/3 C. cilantro, chopped
1 Tbsp. jalapeno, seeded and minced
1 Tbsp. ginger, grated
1/2 tsp. herb salt
1/2 C. pecans
2 Tbsp. olive oil
1 medium pineapple
1 Tbsp. ginger, grated
1 1/2 Tbsp. olive oil
3 Tbsp. apricot jam
3 Tbsp. lime juice
salt
cayenne
3 Tbsp. currants
1 1/4 C. rice
1 Tbsp. olive oil
salt and pepper
2 Tbsp. cilantro

Cooking Instructions

Roughly break tofu and squeeze out excess moisture. Place tofu with the next 4 ingredients in a food processor and process until smooth. Shape into 24 crack free cutlets and place on a try. Sprinkle with pecans and press firmly into place. Warm 2 non stick skillets over medium heat and warm 1/2 Tbls. oil in each pan. Place 12 cutlets in each pan and cook for 5 minutes on each side, they should be lightly browned. Add remaining oil as necessary. Keep warm in a 250f oven. Pineapple ginger glaze: peel and core pineapple and put enough pineapple through a juice extractor to extract 1 1/2 C.. Cut remaining fruit into 1/4 dice, you should have about 1 C.. Combine pineapple juice with ginger in a frying pan and bring to a boil. Reduce juice by half. Remove from heat and whisk in oil, jam and lime juice. Season with salt and cayenne add currants and remaining pineapple and keep warm. Rice: bring 6 C. water to a boil and stir in rice. Boil for 10 minutes. Drain and rinse under hot water. Add rest of ingredients. To assemble: place rice on one half of a warmed platter. Place 4 cutlets, pecan side up on the other half and spoon glaze over the cutlets.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)