Tofu Napoleon and Tomato Concasse
Yields: 12 Servings
Recipe, Photography & Styling by FLAVOR EXPLOSIONS
We love a quick recipe for warm weather eating, and we really love to highlight the natural flavors of our Extra Firm Tofu in the simplest ways, straight out of the package. This twist on the classic Napoleon expertly pairs this tomato concasse layered between fresh, cold layers of our nutty firm and creamy tofu!
Ingredients
2 (10oz) blocks of Hodo Extra Firm Tofu locate product
1/2 yellow onion, sliced
3 ripe tomatoes, peeled, seeded
2 tbsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp kosher salt
Basil leaves, cut into long, thin strips
Instructions
Cut each block along the whole length of the tofu, so you have two larger thinner slices, and then cut those into 1/2” slices.
Soak onions in a bowl of cold water, then drain well.
To peel tomatoes, make a shallow “X” on the bottom of the tomatoes. You want to just run the knife on the tomatoes, not make deep cuts. Bring a pot of water to boil. Blanch the tomatoes in the boiling water, for about 30 seconds, then immediately plunge them into a bowl of cold water. Using your fingers, gently slip off the skin starting from the X. Discard skin. Cut tomatoes into half around the equator and squeeze out seeds and juice. Chop tomatoes.
In a small sauté pan, heat the olive oil. When it’s warm, add the mustard seeds and cumin seeds and fry till they pop. Add onions, and sauté till translucent but still light in color. Add tomatoes and salt and cook for another 5 minutes until the tomatoes has reduced and coats the onion. Adjust seasoning if necessary.
Build the napoleon by sandwiching the tomato-onion mixture between the tofu slices. Finish the completed tofu napoleon with some olive oil and garnish with basil. Serve immediately.
