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

1. 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.
2. Pour diced tomatoes into a sieve to drain.
3. Chop olives and onion. Mince garlic. Chiffonade basil.
4. 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.
5. Mix with a fork and let rest for at least five minutes.
6. Add drained tomatoes to mixture. Grind pepper over everything. Toss.
7. 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.