Monday, January 21, 2013

Meatless Monday: Caprese Tofu Melts


1 block extra firm tofu, pressed and sliced into 1/4” thick rectangles

For marinade:
2 T extra virgin olive oil
1 large bunch basil, 1/2 roughly chopped, 1/2 saved for the sandwich
1 T thyme (fresh or dried)
2 T fresh lemon juice
1 T minced garlic
Pinch salt & pepper

For sandwich:
English muffin (Ezekiel is good)
2 large tomato slices
Remainder of basil (about 8 leaves)
1/4 cup shredded mozzarella cheese (or alternative)
Salt & pepper


1. Marinate sliced tofu overnight. When ready to cook, preheat oven to 400 degrees. Place tofu on baking sheet lined with aluminum foil. Bake for 1 hour, turning carefully, halfway through, until golden brown. Allow to cool for a few minutes while assembling sandwich.
2. Place 3-4 basil leaves on each (inside-up) muffin half, then sprinkle with mozzarella cheese. Toast both halves until cheese melts and muffin becomes slightly crispy. Top with 2 slices of tofu, a slice of tomato and then 2-3 basil leaves.


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