One fine hot day, a bunch of basil, and some great local tomatoes came together to inspire a Mediterranean flavored tofu dish. This preparation has been a summer favorite ever since. An easy double tomato sauce (fresh and sun-dried) is served on sautéed tofu cutlets. This is a splendid main dish for warm evenings, served with a big salad and fresh corn, or just a nice substantial pasta salad like Salsa Pasta Salad with Avocado, Corn, and Peppers.
Quick and simple to make, there’s not a whole lot more to say about this than give it a try if you’re a tofu fan! Recipe adapted from Vegan Express by Nava Atlas. Photo at top by Susan Voisin, FatFreeVegan.com.
- Two 14-ounce tubs extra-firm tofu
- 2 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 2 cups finely diced ripe tomato
- 1/4 cup oil-cured sun-dried tomatoes, cut into strips, with a little of their liquid
- 2 tablespoons lemon juice, or to taste
- Salt and freshly ground pepper to taste
- Fresh basil leaves, as desired, cut into strips
- Cut each block of tofu into 6 equal slabs. Blot well between layers of clean tea-towel or paper towels.
- Heat half of the oil in a griddle or extra-wide skillet. Arrange the slabs of tofu in a single layer, and cook over medium-high heat until golden on both sides, about 5 to 7 minutes per side.
- Meanwhile, heat the remaining oil oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice.
- Cook over medium heat just until the fresh tomato has just softened and is well heated through, about 2 minutes. Season with salt and pepper.
- To serve, fan out 3 slices of the tofu on each place and divide the tomato sauce over them. Top each serving with a few strips of basil, then serve at once.
- See more of our easy tofu and tempeh recipes