Tofu Pizzaiola
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
4people 15minutes
Cook Time Passive Time
20minutes 10-15minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
20minutes 10-15minutes
Ingredients
Instructions
  1. Cut the tofu into 10-15 rectangular slices and set aside;
  2. 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);
  3. Finely chop the capers and pit the olives;
  4. Add them to the sauce with the dry and fresh oregano, simmer for 5 minutes and add the tofu;
  5. 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;
  6. Serve warm.
Recipe Notes

This dish is absolutely delicious the following day, especially in a sandwich.