Sunday, July 6, 2008

Tofu Caprese

Tofu Caprese


3 TB extra virgin olive oil
(2)14 oz blocks extra firm tofu, each block well drained, sliced into quarters lengthwise, and seasoned generously with salt and pepper
4 cloves garlic, pressed
2 dry pints grape tomatoes, sliced in half
1/4 c pitted Kalamata olives, chopped
2 TB balsamic vinegar
8 oz fresh mozzeralla, sliced into 1 oz slices
2 large handfuls basil
salt & pepper to taste


Heat 1TB olive oil in large skillet. When skillet is heated, add tofu slices, and cook for about 6 minutes per side over medium-high heat, or until tofu is crispy. Try not to move tofu while cooking, so as to allow tofu to crisp. Once tofu is done cooking, set aside.

In a smaller skillet, heat 1TB olive oil. When oil is heated, add garlic. Saute for 2-3 minutes, over very low heat. Add grape tomatoes to skillet. Mix together well, and turn heat to medium. Cover mixture, and cook over medium heat for 5-7 minutes, stirring occasionally, or until tomatoes begin to soften and release juices.
Uncover, and add olives and balsamic vinegar. Mix well, and cook uncovered over medium heat for 3-4 additional minutes, stirring occasionally. Season to taste with salt and pepper.

To serve dish, layer once slice of crispy tofu, and then two slices of mozzeralla. Generously spoon tomato olive mixture on top. Add several basil leaves, and top with another layer of crispy tofu. Finish with several spoonfuls of tomato olive mixture on top of stack. Drizzle remaining olive oil on the four stacks. Serves 4.

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