Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil

  • Product: Medium firm
  • Meal Type: Appetizer
  • Cuisine: Italian
  • Level: Easy
  • Special Consideration: Vegetarian

Directions

Press and pat dry the tofu with paper towels. Season the tofu on both sides with salt and pepper.

Heat oil in large non-stick skillet. Add garlic cloves and once they are just beginning to lightly brown around the edges, add the tofu and cook until browned, about 4 minutes on each side. Remove to a paper towel lined plate to drain and cool.

Season the tomatoes with salt and pepper. Layer the tomatoes and tofu on a platter with freshly torn basil and drizzle with basil oil.

BASIL OIL:
Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain oil through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.
Yield: About 1 cup.

Recipe created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

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SERVINGS

Makes 6 servings

INGREDIENTS

1 (14 ounce) block House Foods Premium or Organic Tofu Medium Firm sliced into 8 even slices
2 tablespoons olive oil
2 peeled garlic cloves
2 large heirloom tomatoes, sliced
Fresh basil leaves
Basil oil

BASIL OIL:
2 bunches fresh basil, stems removed
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon

Nutrition Per Serving

173g

Calories
400
Carbohydrates
4g
Fat
43g
Saturated Fat
6g
Cholesterol
0mg
Sodium
0mg
Protein
2g
Fiber
1g
Sugar
2g