I was going to make this for breakfast, but something completely different happened. Try Curried Tofu Scramble, if you’d like something different with your tofu.
1-lb firm tofu, pressed (see below)
1 T olive oil
1 red onion, chopped
2 cloves garlic, minced
1 T fresh basil, chopped
2 T fresh parsley, chopped
1 t fresh thyme, chopped
1 t fresh rosemary, chopped
1 tomato, diced
12 Kalamata olives, pitted and sliced in half
Salt and pepper
2 T balsamic vinegar
Heat the olive oil in a large non-stick skillet over high heat. Crumble the tofu into the pan and saute it, stirring often, for about 5 minutes until brown. Add onions and garlic and cook for about 3 minutes. Then add the herbs and tomatoes and heat through, about a minute. Stir in the olives and season with salt, pepper, and vinegar.
Pressing tofu: Back when I was a vegetarian in college, I was always looking for ways to make tofu more interesting. I tried pressing it, and that helped. So I thought, “More is always better.” Instead of one book, I put a whole stack of textbooks on top. Oops! The whole block of tofu collapsed, and instead of a nice firm block, I had a messy white blob.
The Cafe Flora cookbook says to press tofu by putting it on a flat plate, covering it with plastic wrap, and then weighting it with another plate or cutting board. They say you can put up to three pounds on top of a pound of tofu to press it without squishing it — I wish I’d known that back in my college days! Pressed tofu takes at least an hour, although you can leave it overnight in the refrigerator. Drain off the water and pat it dry before using it.