Loaded with Mediterranean spices, fresh herbs, olive and the last of summer’s tomatoes, this baked tofu is a delight to devour.
Photo by G. Giustolisi
A delicious recipe that those who usually do not like tofu also love. Olives, Mediterranean spices, fresh and juicy seasonal tomatoes are some of the ingredients that give color and flavor to tofu (organic and top quality). You can alternate tomatoes with other seasonal vegetables, although I think this remains the winning pair.
Baked Tofu and Herbs
- 300 g 11 oz soft tofu
- A handful fresh basil washed
- 1 tsp dry oregano
- 1 tsp dry thyme
- ½ tsp chili powder
- 80 g 3 oz green olives, pitted
- 6 to matoes
- 1 onion
- 1 tbsp capers desalted
- White Pepper to taste
- 4 tbsp extra virgin olive oil
- Cook the tofu in salted water for 10 minutes from boiling. Pour the tofu into a mixer with basil, oregano and thyme (if necessary add 1 or 2 tablespoons of water). Blend until you get a creamy consistency.
- In a pan, cook the onion with a spoon of olive oil and a pinch of sea salt.
- Add the onion, desalted capers and olives to tofu and mix well. Pour the creamy tofu in a pan, oiled (or covered with baking paper).
- Cut the tomatoes and lay over the tofu cream.
- Brush the surface with the remaining olive oil spoons. Add the basil leaves and bake, in preheated oven, at 180° (350°F/ Gas 4).
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.