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Baked Tofu and Herbs

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  • Yield: 4 servings 1x


  • 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


  1. 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.
  2. In a pan, cook the onion with a spoon of olive oil and a pinch of sea salt.
  3. 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).
  4. Cut the tomatoes and lay over the tofu cream.
  5. Brush the surface with the remaining olive oil spoons. Add the basil leaves and bake, in preheated oven, at 180° (350°F/ Gas 4).
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