Featured Recipe
Silken Tofu Caprese Twist
By Kate
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A plant-forward caprese derivative swapping mozzarella for silken tofu, marinated overnight in citrus and spice, balanced with sweet cherry tomatoes and fresh mint instead of basil. Optional smoked salmon replaces canned tuna for more depth. Quick assembly once tofu sets and the oils bloom, served with garlic-charred bread. A bright, fresh, allergen-friendly entrée. Focus on tactile firmness in tofu cubes, visual cues from tomato color shifts, and aroma from infused olive oil. Marinate long enough for flavor melding but not so long tofu breaks down. Alternative herbs and acidic profiles suggested for seasonal or pantry variations.
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Prep:
25 min
Cook:
0 min
Total:
485 min
Serves:
4 servings
vegan
plant-based
Mediterranean
gluten-free
allergen-friendly
Introduction
Hands-on caprese but reigning in the dairy. Silken tofu standing in for mozzarella, soft but firm. Marinate—not just splash—immersing tofu in acid and spice, coaxing flavor inside instead of slapping it on top. The beauty? Texture and flavor build, waiting quietly in the fridge hours while you prep other things—or better, just don’t rush it. Cherry tomatoes swapped for slicing tomatoes—size matters, halving bursts flavor pockets pointing straight to your taste buds. Smoked salmon optional but adds a savory lift, replacing canned tuna’s wetness with silky richness. Mint adrift where basil might be; freshness with a mountain twist. Toasted bread, not a flimsy cracker; char you can smell. Every ingredient gets time to talk, crescendo in mouth.
Ingredients
Marinade
- 75 ml (5 tbsp) extra virgin olive oil
- 2 shallots, finely minced
- Zest of 1 large lime
- 80 ml (1/3 cup) fresh lime juice
- 12 ml (2.5 tsp) harissa paste or to taste
- Salt and freshly ground black pepper
- 300 g (10.5 oz) silken tofu, drained gently, cut into 1.5 cm cubes
- 300 g (about 2 cups) halved cherry tomatoes, mixed colors
- 100 g (3.5 oz) smoked salmon, torn (optional but recommended)
- 25 fresh mint leaves, whole or roughly torn
Salad
About the ingredients
Silken tofu rheology matters: too soft means falling apart when marinated; too firm loses caprese vibe. Drain tofu but no blotting, no squeezing; gentle is key. Miso can substitute harissa for those avoiding spicy heat, though it swings umami toward savory than spicy. Lime swaps lemon for brightness plus an herbal edge. Shallots chosen over onions for mildness and fragrance, but sliced red onion could work—soak in ice water first to tame harsh bite. Mint leaves offer cooling counterpoint here, but basil is close if you want tradition or add oregano for earthiness. Smoked salmon optional—canned tuna often soggy and watery, so a good smoked salmon elevates protein with depth. Olive oil quality critical: fresh, peppery, never stale or cheap.
Method
Marinade
- 1. Blend shallots, zest, lime juice, harissa, salt, pepper and olive oil in a glass or ceramic bowl. No metal, metal will taint aroma. Stir vigorously until oil slightly emulsifies with juice like a loose vinaigrette. Taste for heat; harissa varies in intensity. Adjust accordingly.
- 2. Place tofu cubes in a flat container. Pour marinade over tofu to cover in a single layer, gently turning cubes with a silicone spatula or your hands to coat without breaking. Cover loosely with plastic wrap or a plate. Refrigerate for 7-9 hours. Any less, tofu lacks punch; longer risks mush. Light jiggle in tofu signaling proper marinating stage —movable but firm.
- 3. Rinse cherry tomatoes under cool water. Pat dry thoroughly; water dilutes the marinade’s punch. Halve on a sharp blade without crushing — clean cuts hold bright juices and deepen flavor release.
- 4. Remove tofu from marinade. Reserve marinade carefully, let solids settle, then gently spoon clear oil layer over salad later for flavor burst. Avoid tossing tofu too aggressively; it is fragile at this stage.
- 5. Plate alternating layers or scatter tofu cubes and tomato halves spacing evenly. Add torn smoked salmon scattered irregularly to introduce umami and protein dimension, a generous sprinkle of fresh mint leaves for cooling contrast.
- 6. Drizzle reserved marinade’s oil over salad liberally. Minimal agitation preserves tofu integrity. Final seasoning with salt and black pepper. Taste along the way. Ready to serve immediately or let sit 5 minutes for flavors to mingle loosely.
- 7. Toast crusty bread over gas flame or charcoal until smoky aroma hits, brush with olive oil and rub raw garlic clove immediately post-toast for that sharp garlic perfume without bitterness.
- 8. Serve salad alongside bread. Eat quickly before tofu soggy or tomatoes wilt. Refresh mint leaves if served late.
Salad Assembly
Technique Tips
Marinade phase—mix acids and oils thoroughly to suspend flavors. No metal bowls, acidic juices react and alter taste. Overnight? Aim for eight hours minimum; tofu jelly starts softening but keeps cube shape—key visual check. Too much marinate time and tofu break down into mush, awful. Turn tofu cubes gently when coating; they’re fragile. Vegetables: halving tomatoes just before plating keeps juices trapped; parting the skin just enough to see flesh without bursting causes subtle syrup pooling around tofu later. Assembly is a calm ritual. Drizzle marinade oil distinct from chunky solids to avoid soggy chunks in salad. Toast bread until edges blister and smoke rises, then rub raw garlic while hot—releases oils but avoids raw bitterness. Season final dish sparingly; flavors have been building but balance is essential. Rest briefly before serving to let aromatics settle but serve before salad sweats.
Chef's Notes
- 💡 Want the best tofu texture? Firm silken tofu is key. Too soft and it falls apart; too firm loses that caprese feel. Drain gently, don’t blot - keep tofu smooth. Texture matters.
- 💡 Marinade time? Aim for 7 to 9 hours. Less, flavors won’t penetrate tofu. Too much, it turns mushy. Light jiggle means it's ready. Check out that firmness. Visual cues signal quality.
- 💡 Garlic bread’s all about technique. Toast bread over flame. Watch edges blister, smell that char. Brush with olive oil. Rub garlic clove right after. Skip bitterness, keep the bold punch.
- 💡 Tomatoes need careful handling. Rinse, dry to avoid dilution, then halve with a sharp knife. Clean cuts help preserve juices. Then, flavors bloom beautifully when combined with tofu.
- 💡 Forgot to marinate? Quick fix - coat tofu in salty, zesty blend then grill or sauté. Toss in some extra herbs for a fast-track flavor infusion. Time-saving yet still tasty.
