1/2 block tofu
2-3 nicely sized, fresh basil leaves
1/2 - 1 full Roma tomato (depends on how much tomato you want.)
1/2 tbsp olive oil
1/2 tsp sea salt
Crumble the tofu, then chop up your fresh basil. Add the rest to the bowl and let mixture sit in the fridge for about 20 minutes so the flavors blend. Serve on whatever you like!
2-3 nicely sized, fresh basil leaves
1/2 - 1 full Roma tomato (depends on how much tomato you want.)
1/2 tbsp olive oil
1/2 tsp sea salt
Crumble the tofu, then chop up your fresh basil. Add the rest to the bowl and let mixture sit in the fridge for about 20 minutes so the flavors blend. Serve on whatever you like!
8 comments:
Wow, it sounds so easy and yummy! I love everything that is easy to make. This one is perfect for me, thanks so much for sharing.
I have been on a huge tofu-kick lately and am sure this would be awesome on a slice of freshly baked bread.
OH! My mouth just watered Mihl!
Did you press your tofu? It looks delicious, and not at all soggy.
I use Wild Wood Super firm. It is the FIRMEST tofu that I have EVER come across. It doesn't have to sit in water.
That looks amazing. My favorite website for learning about new healthy snack ideas is
http://www.snacksnoop.com
I hope this is helpful.
Lisa
I'll bet that would make a lovely ricotta filling for calzones or ravioli.
Yum, thanks for posting this. Looks like a great snack!
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