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

11 comments:

  1. Rose,

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

    Alicia

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

    Tahn

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  3. Alicia,

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

    Seitahn,

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

    SV,

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

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  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!

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  5. Hi BlessedMama,

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

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

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  7. Happy weekend to you too BlessedMama.

    &

    Thanks Pixiepine.

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

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  9. JenShaggy,

    I agree, heirloom tomatoes are worth dreaming about.

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