I made this unbelievably good tofu on last week's show; I was looking for ways to enjoy and want tofu, rather than endure it. For this has pretty much become my mission and philosophy with food: after years of eating nutrients, I want to eat food for the taste of it. So i always cook vegetables to be something I crave rather than something I have to eat because of whatever vitamin they have. This tofu is easy to make, quick, and truly a delicious entrée to serve over rice or, like we did, with a fresella or a good piece of bread and olive oil.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 10-15 minutes |
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I made this unbelievably good tofu on last week's show; I was looking for ways to enjoy and want tofu, rather than endure it. For this has pretty much become my mission and philosophy with food: after years of eating nutrients, I want to eat food for the taste of it. So i always cook vegetables to be something I crave rather than something I have to eat because of whatever vitamin they have. This tofu is easy to make, quick, and truly a delicious entrée to serve over rice or, like we did, with a fresella or a good piece of bread and olive oil.
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Ingredients
- 400 gr. super or extra firm tofu
- 1 big fresh tomato In alternative, you can use 1 big cup of tomato sauce
- 10 cherry tomatoes
- 1/2 yellow onion finely chopped
- 1 clove garlic whole
- 2 tbsp Capers or to taste
- 20 olives or to taste (pitted) choose flavorful Italian olives
- dry oregano to taste
- 1 small spring fresh oregano optional
- 3-4 leaves Fresh basil
- 1 tsp anchovy juice or anchovy paste optional
- extra-virgin olive oil, salt, pepper and chili flakes to taste
Servings: people
Units:
Instructions
- Cut the tofu into 10-15 rectangular slices and set aside;
- In a big non-stick skillet, sauté the onion in olive oil, then add the tomatoes, salt, pepper, and a pinch of brown sugar (possibly palm sugar);
- Finely chop the capers and pit the olives;
- Add them to the sauce with the dry and fresh oregano, simmer for 5 minutes and add the tofu;
- Cook the tofu at low heat, occasionally stirring and adding water for a good 30-35 minutes. It’s important to allow plenty of time for the tofu to absorb all the flavors. I cooked it a low heat for a long time, adding some water when the say seemed to be drying up, and when it was done cooking a covered the skillet and let it rest for an hour. The steam and the heat really allow all the beautiful pizza flavors to penetrate in the tofu;
- Serve warm.
Recipe Notes
This dish is absolutely delicious the following day, especially in a sandwich.
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