Roasted Tofu Caprese

This was a wonderful salad that I would be excited to order in a restaurant. However restaurants serving tofu in Bavaria are in short supply so it's up to me to do the making.

I added my own two cents to The Fitnessista's recipe to make it a little more specific and more geared toward the tofu.

If you're wary of using tofu you should know that it takes on the flavor of whatever you've cooked it with, so a nice marinade is an excellent way to treat tofu. Also know that all tofu is not created equal. It is important to use extra firm tofu for a dish like this so it is not too mushy. Also, better stores tend to sell better, denser tofu. Pay more money for your tofu. Scrimp somewhere else.

Enjoy!

Roasted Tofu Caprese

Ingredients:

• 1/4 cup balsamic vinegar plus more to drizzle
• 2 tbsp extra virgin olive oil plus more to drizzle
• Sea salt to taste
• Freshly ground pepper to taste
• 3 garlic cloves, pressed
• 1/2 tsp dried oregano
• 1/4 tsp dried rosemary,
• Fresh lemon juice
• 1 container best quality extra firm tofu, squeezed dry between paper towels and cubed
• 1 container grape tomatoes
• 1 head leafy lettuce, washed and torn
• 2 rounds of fresh mozzarella, sliced
• Handful of fresh basil, torn

Directions:

Whisk together balsamic vinegar, extra virgin olive oil, sea salt, pepper, garlic cloves, oregano, rosemary, and a squeeze of lemon juice. Add tofu and marinate.

Preheat oven to 375°.

Using a slotted spoon, remove the tofu from the marinade and place on a rimmed baking sheet along with the container of grape tomatoes, sprayed with olive oil nonstick spray and seasoned with salt and pepper.

Roast for 25-30 minutes, turning tofu occasionally.

Meanwhile, plate the greens and the mozzarella topping with a nice drizzle of balsamic vinegar, olive oil, salt, and pepper. Arrange the tofu and tomatoes on top and finally add some torn basil.

 

 

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