Friday, October 28, 2011

Tomatoes, Basil, Olive Oil and Silken Tofu


The above is not ricotta or mozzarella, it's Hodo Soy brand silken "soy custard" tofu with sliced heirloom tomatoes, basil, sea salt, fresh ground pepper and a drizzle of olive oil. I made it my whole dinner one recent hot night, but it would make a lovely appetizer.  The Hodo tofu comes in a tub and is not "pressed" into a cake.  You can also find tofu like this in some Asian markets. (Hodo's tofu is handmade and is really only available now in northern California and is worth seeking out.)

Delicious, simple, healthy and good.

2 comments:

awc Sam said...

Once again the cry arises from the food desert!!!

FJK said...

Try making your own silken tofu. I'm looking into trying it and will post when I figure it out!