Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil

By Nicole Dorsey Straff / November 11, 2013

Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil, from Love & Tofu

Debi 2

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

Nicole Dorsey Straff

Nicole Dorsey Straff

Nicole Dorsey, M.S. is a travel and wellness expert who earned a Master’s Degree in the health sciences while writing and editing for industry giants, such as The New York Times, Fitness Magazine and Aol.com. Her true passion is adventure travel and her spa reporting has taken her all over the world.
Nicole Dorsey Straff

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