Tofu Caprese

If you’re skeptical about Tofu because you think it’s a food for dieters, vegetarians and organic-eaters you should reconsider. For many years I thought this too, until one day I tried Tofu… and fell in love with it. If I had to describe Tofu, I would say it’s like eating formed air. In other words, Tofu is very bland. However it’s blandness is one of its best qualities because it allows it to take on all the flavors it’s cooked with. I use Tofu as a “blank canvas” and go from there. One of my favorate ways to prepare it is by simply tossing in buffalo sauce and serving it up with some celery and blue cheese. You could also BBQ it, grill it on shish-kabobs, bread/fry it to make tofu fingers, or include it in a stir-fry. Its great in soups, salads, or on sandwiches. To me, it is thee most versatile food. Not to mention, it has great nutritional quality. Its packed with protein. An average 3 oz. serving has 80 calories, 4g fat, 3g carbs, and 8g protein. It’s relatively inexpensive and has a great shelf-life. 


3 oz. extra firm tofu
1 ripe tomato
fresh basil leaves
1/2 clove garlic, minced
olive oil
Cut Tofu into slices about 2x1x1/2 inch. Place it between paper towels to absorb out most of it’s moisture. Slice tomatos. Layer the tofu, tomatoes and basil leaves on a dish. Sprinkle on the minced garlic and lots of salt and pepper, then drizzle with olive oil. If you don’t care for pieces of raw garlic you could just rub the tofu with a garlic clove for a hint of flavor. 

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