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