Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil, from Love & Tofu
1 package (14 oz) House Foods Tofu Medium (non-GMO verified), sliced into 8 even slices
2 tablespoons olive oil
2 peeled garlic cloves
2 large heirloom tomatoes, sliced
Fresh basil leaves
Basil-infused olive oil, recipe follows
Press and pat the tofu dry with paper towels. Season on both sides with salt and pepper.
Heat oil in large nonstick skillet. Add garlic cloves and when 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 (recipe below). Serves 6.
Basil-Infused Olive Oil
2 bunches fresh basil leaves, stems removed
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
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. Makes about one cup.