A hot day, a big patch of basil, and some home grown tomatoes-all came together to make a delicious light, but filling dinner. I added couscous on the side. Yum!
Mediterranean Tofu
4 servings
Two 16- ounce tubs firm tofu
2 Tablespoons extra virgin olive oil
4 garlic cloves, minced
2 cups finely diced tomatoes
1/4 cup oil-packed sun-dried tomatoes, cut into strips with a little of their oil
2 Tablespoons lemon juice, or to taste
Salt and freshly ground black pepper to taste
Fresh basil leaves, cut into strips
Cut each block of tofu into 6 equal slabs. Blot well between layers of clean tea towels or paper towels.
Heat 1 tablespoon of the oil in a griddle or extra-wide skillet. Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.
Meanwhile, heat the remaining tablespoon of oil in a smaller skillet. Add the garlic and saute over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes. Season with salt and pepper.
To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them. Top each serving with a few strips of basil, then serve at once.
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