Mediterranean Broiled Tofu

The recipe stems from my favorite way to cook Salmon when I still ate meat. So 2 pieces of Salmon would be a great swap here for anyone who doesn’t like Tofu. This dish is a great choice for a date night or when you just want to treat yourself to something that feels fancy without a big fuss since it is so simple & light with little prep work. Because they are cooked in individual tinfoil boats you can also customize with your and your partners choice of protein as well.

This Mediterranean Broiled Tofu goes great with a glass of wine & a side of rice or pasta (just make a little more of the Olive Oil Mixture and toss with your favorite carb). Feel free to sprinkle on some Parmigiano-Reggiano over the Tofu for any non-vegans out there too!

Ingredients:

1/2 Block Extra Firm Tofu
2 tbs Olive Oil
1 tsp Lemon
1 large sprig fresh Rosemary minced
2 Cloves Garlic
4 Olives Sliced
1 tsp Olive Brine
Sea Salt
Fresh Cracked Black Pepper
2 tsp Capers (optional)

Start by slicing 4 half inch slices of your Extra Firm Tofu press the slices between paper towels and let them dry out as much as possible. (The more you’re able to extract water from the Tofu the more flavor they will be able to absorb.

In a small bowl, combine 2 tbs Olive Oil, 1 tsp Lemon, 1 large sprig fresh Rosemary minced, 2 Garlic Cloves minced, 4 Olives Slice, 1 tsp Olive Brine & 2 tsp Capers if you’d like (this adds a brininess that especially cuts the oiliness of the Salmon if you’re making a feeshey substitution). Mix to combine.

In 2 square pieces of tin foil, brush the center with a small amount of the Olive Oil mixture and place 2 pieces of dried Tofu in each. Brush the rest of the mixture on top & sides of each piece to coat thoroughly. Pour any residual mixture evenly over the tofu.

Create a boat with the tinfoil wrapping the foil up the sides with a loose closure. Place on the middle rack in a 450° oven on broil for 10 minutes.

After 10 minutes, open the top of the tinfoil boat and continue to broil for another 5-10 minutes until the corners & top of the Tofu get crispy. Once crispy plate the Tofu & pour any remaining mixture in the tin foil over the dish & enjoy! Garnish with a sprig of Rosemary if you’re feeling Boujee Baby!

Yields: 2 Servings