Wednesday, January 13, 2010

Tofu Caprese

It seems like whenever you cut tofu into little circles fun things happen.  Although this is an unseasonal dish (in this hemisphere at least), I couldn't resist...I am getting a little tired of winter vegetables.  The tomatoes didn't come from too far away: they were organically grown in British Columbia.

To give some flavor to the tofu, I marinated it for about 6 hours in a mixture adapted from the Uncheese Cookbook by Jo Stepaniak—it imparted a mild flavor:

1 tablespoon white miso
2 tablespoons lemon juice
2 tablespoons water
1/4 teaspoon salt
2 cloves garlic, slivered

But honestly, tomatoes and basil are versatile and any sort of marinade that tickles your tastebuds would work...I was considering using  a simple blend of soy sauce and sherry. It's all good with a little olive oil and balsamic drizzled over the top:

Roseann LaPonte
Rosanne Tobin


  1. Rose,

    You are really making me miss summer. That looks great! I can't wait to try it.


  2. I love the tofu circles! They really do change a dish!
    (BTW - LOVIN' summer over here right now!! Sorry to rub it in :) )


  3. Alicia,

    I know, right? The tomatoes were actually really sweet, unusual for tomatoes in the stores this time of year.


    Isn't it funny how a shape can change a dish? Enjoy the summer!


    The leaves on the very bottom are spinach, the smaller leaves on top of the tomatoes are basil.

  4. How did you get the circles so perfect? And, yes, basil again! I love it. I've only had caprese with vegan cheese, so I'll have to try a tofu version. Thanks!

  5. Hi BlessedMama,

    I used biscuit cutters. If you try it, let me know how you like it or how your version goes.

  6. Thanks, Rose, I will. :) Have a great weekend!

  7. Happy weekend to you too BlessedMama.


    Thanks Pixiepine.

  8. Thanks so much! Damn, that basil is looking so gorgeous. I long for the summer days of heirloom tomatoes and amazing basil.

  9. JenShaggy,

    I agree, heirloom tomatoes are worth dreaming about.


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