Caprese Tofu
Caprese Tofu
Ingredients
- extra firm tofu drained well, 1 13oz pack
- lemon juiced, 1
- extra virgin olive oil, 2 tbsp plus extra for drizzling
- dried oregano, 1 tsp
- salt & pepper, to taste
- tomatoes sliced into rounds, 2 large
- balsamic glaze to drizzle, as desired
- fresh basil leaves, handful
Directions
Pat the tofu thoroughly with kitchen towels to remove excess water. To drain, place on a cutting board, covered with a kitchen towel and place a heavy flat object on top. Let sit for at least 10 minutes.
Make the marinade: in a small bowl, mix the lemon juice, olive oil, dried oregano, pinch of salt and sprinkle of pepper.
Cut the tofu in half lengthways, then slice into 1/2 inch thick rectangle pieces. Lay flat on a sheet pan or shallow dish.
Coat with marinade, flip gently, and continue coating. Cover and place in the fridge to marinate.
Slice tomatoes while tofu marinates.
- Remove tofu from the fridge, heat a little oil in a pan over medium heat, and fry the tofu for 5 to 7 minutes, turning once, until golden.
- Arrange tofu on a serving plate with tomatoes. Drizzle with extra olive oil and balsamic glaze, season to taste, and scatter with basil.