Baby Red Romaine topped with Roasted Red Pepper and Pinenut Flan, and Crispy Tofu Croutons, Drizzled with Lemongrass sauce

You'll Need
1 cup toasted pinenuts
1 cup Nasoya Silken Tofu
1 egg white
1/2 cup roasted red pepper, diced
Dash each of:
Thyme, Oregano, Salt, Pepper
1 package Nasoya Extra Firm Tofu, cut into 1/2 in. cubes
1 cup cornmeal
1 tablespoon fresh parsley, minced
4 tablesppons Nasoya Creamy Italian Vegi Dressing

Directions (Part One):

Place Silken Tofu into cheese cloth for approximately 5 minutes to drain some moisture out.

Combine all ingredients, except the roasted red peppers, in food processor and puree until smooth. Fold peppers into mixture and adjust seasoning. Spray 2 oz. molds with non-stick spray. Pour mix into molds. Bake flans in a waterbath for 5-7 minutes at 350 degrees or until set. Remove from oven and let stand. (serve warm)

Directions (Part two):

Marinate the cubes of tofu in the vinaigrette for about 1/2 hour. Combine the cornmeal and parsley in a bowl. Roll the cubed tofu in the cornmeal mix until well coated. Spray a baking sheet with non-stick spray. Place cubes on tray and bake in 350 degrees oven until light golden brown, approximately 10 minutes.

To Assemble:

Lay leaves of red romaine on bottom of plate. Place flan in middle of plate and garnish with tofu croutons. Drizzle the creamy lemon grass sauce around plate.