Courtesy of Rebecca Woodland
A great make-ahead item that works well with crusty sourdough bread, tossed with pasta, or as a topping for baked potatoes. Flavor intensifies over time. Follow the method EXACTLY or it will not turn out!!
1 (28 oz.) can diced tomatoes, drained
20-25 Kalamata olives, chopped
1 block (20 oz.) Mrs. Cheng’s Nigari Tofu (extra firm)
3 garlic cloves, minced
½ cup Extra Virgin Olive Oil*
2 Tbsp. red onion, chopped
2 Tbsp. Traditional Balsamic Vinegar
about ½ tsp. sea salt
2 Tbsp. Red Barrel Aged Wine Vinegar
freshly ground black pepper, to taste
½ cup basil leaves, chiffonaded
- Drain tofu. Fold kitchen towel in half length-wise. Place drained tofu on the end of the towel nearest you. Wrap it in the towel and set aside while preparing other ingredients.
- Pour diced tomatoes into a sieve to drain.
- Chop olives and onion. Mince garlic. Chiffonade basil.
- Unwrap tofu. (The towel will be saturated.) Crumble tofu into a large bowl. Add onion, garlic, and olives to the bowl. Add olive oil, vinegars, and salt to the bowl.
- Mix with a fork and let rest for at least five minutes.
- Add drained tomatoes to mixture. Grind pepper over everything. Toss.
- Add basil just before serving. Stir gently to mix.
NOTES: *Several olive oils will work well with this recipe: Tuscan Herb, Italian, Basil, Garlic, Herbs de Provence, Nocellara EVOO.
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