Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil

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