Italian Sides Dishes Recipes - Asiago-Topped Tofu and Tomatoes

Ingredients

• 16-ounce package extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes

• 1 cup halved cherry tomatoes or 1 cup coarsely chopped plum tomatoes (3 medium)

• 1/3 cup olive oil

• 1/3 cup white wine vinegar

• 2 tablespoons snipped fresh basil or oregano or 2 teaspoons dried basil or oregano, crushed

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1 tablespoon olive oil

• 1/4 cup finely shredded Asiago or Parmesan cheese (1 ounce)

• Snipped fresh basil or oregano (optional)

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Method:

1. Place tofu and tomatoes in a resealable plastic bag set in a deep bowl. In a screw-top jar combine the 1/3 cup olive oil, the white wine vinegar, the 2 tablespoons snipped basil or the dried basil, the garlic, salt, and pepper. Cover and shake well; pour over tofu and tomatoes. Seal bag; gently turn to coat tofu and tomatoes.

2. Marinate in the refrigerator for 30 to 60 minutes, gently turning bag once or twice. Gently drain tofu and tomatoes; discard marinade.

3. In a large skillet heat the 1 tablespoon olive oil over medium heat. Add tofu and tomatoes; cook and stir for 3 to 5 minutes or until heated through, gently stirring occasionally.

4. Using a slotted spoon, transfer to a serving dish. Sprinkle with Asiago cheese. Let stand about 1 minute or until cheese is slightly melted. If desired, sprinkle with additional snipped basil.