This recipe has been a staple in my household for about a year now. With a few modifications it really becomes a WOW recipe. First, a few tips on preparing the tofu. In order to give the tofu a chewier texture, press it first. This can be done by layering 2 paper towels on top of a dish, placing the tofu block on top of that, layering 2 more paper towels, another dish, and placing two cans on top. Press for about 30 minutes. Then cut your tofu and freeze for at least an hour. The result: chewy tofu with a "meaty" texture. I also like to add a little dried thyme, oregano, and red pepper (probably about a tsp each, but I eyeball it). When the tofu is almost finished browning, I like to add in an additional minced garlic clove. I heat the tomatoes for just a minute before mixing it all together. In addition to the dried basil in the recipe, I added in about 3 shredded fresh basil leaves. The final touch: a tablespoon of balsamic vinegar.
With these additions this recipe has become a family favorite. Enjoy!
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This recipe has been a staple in my household for about a year now. With a few modifications...