tofu (2 of 3)

While walking around in a new shop to do some last minute groceries on her way home, Cami couldn’t find the tofu. She asked to a shopping assistant if they had any, and he replied “of course” and brought her to the aisle of the pet food. The misunderstanding was obviously related to her not-really-british pronunciation, but it funnily coincide with the fact that most Western palates are not crazy about it, considering its consistency mushy and its taste basically absent.

Today we want to share you a recipe tested on carnivore friends, a non-tofu-friendly crowd, that ended up fighting for the last skewer.

Tofu’s origins come from China, and it is very diffuse in the whole East. It’s made out of the curd of soya milk, and it can be defined as some sort of plant-based cheese. Quite unusually for a vegetable derived product, it has a complete amino acids profile representing a great resource for vegetarian and vegan diets, which often lack of good quality proteins. In this recipe we used smoked tofu, which is firmer and has a stronger taste compared to the white one, more tender and suitable for the preparation of sauces.

To make it easier to serve and eat for an aperitif, we served it on skewers. Simply alternate some tofu cubes (previously briefly pan-fried) with cherry tomatoes and olives, and finish off with a drizzle of olive oil, salt and fresh thyme. 10 minutes in the oven and voilà.

The choice of thyme wasn’t random. This herb, typical of mediterranean, has a scent that reminds us immediately of summer, and in the ancient times it was thought to bring courage (its name derives from greek “Thymus” that means “courage”!). So just a little bit of courage to push also the most tofu-skeptical and the best wishes for a brave summer, you won’t be disappointed!

tofu (1 of 3)

Serves 4 –Easy- Prep time: 25′

  • 400gr Smoked tofu;
  • 500gr cherry tomatoes;
  • black olives;
  • fresh thyme;
  • olive oil;
  • sunflower oil;
  • pinch of salt.

How to:

  1. Cut the tofu in cubes;
  2. heat 2-3 tablespoons of sunflower oil in a pan or wok. Briefly pan-fry the tofu for 2-3 minutes, turning it so it will get golden evenly;
  3. take it out of the pan, pat it with some kitchen paper to soak the excess oil;
  4. heat up the oven, and in the meanwhile build your skewers alternating a piece of tofu, a cherry tomato and an olive;
  5. season with some fresh thyme, a drizzle of olive oil and if you want a pinch of salt;
  6. pop in the oven for about 10 minutes, serve warm.

tofu (3 of 3)

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