Two newest recipes from Extra Virgin stars Debi Mazar and Gabriele Corcos. They have partnered with House Foods, the premium tofu purveyor and specialist since 1983 now in los angeles, to create some new healthy twists on Tuscan classics.
House Foods Tofu is Debi Mazar and Gabriele Corcos’s go-to secret ingredient to help make their favorite dishes taste great; even their kids love it! The couple explains, “Tofu is as versatile as sour cream, heavy cream, mayonnaise, cream cheese or ricotta and has allowed us to bring new life and a healthier component to many of our favorite recipes.” A couple of their latest dishes:
· Tofu Caprese Salad: A healthy take on an Italian classic finds the rich tofu as a perfect complement to fresh heirloom tomatoes and basil-infused olive oil.
· Tofu Panino: Debi Mazar and Gabriele Corcos add marinated baby artichokes and grilled peppers to the tofu to create a warm and satisfying sandwich.
House Foods Premium Tofu is non-GMO verified, certified organic and gluten-free. Available in various firmness ranges – from soft to extra firm – Debi Mazar and Gabriele Corcos have compiled some Tofu Tips to help guide your readers in the kitchen if they’re cooking with tofu for the first time.
Tofu Caprese with Heirloom Tomatoes and Basil-Infused Olive Oil
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
INGREDIENTS:
1 (14 oz) block House Foods medium tofu sliced into 8 even slices
2 tbsp olive oil
2 peeled garlic cloves
2 large heirloom tomatoes, sliced
Fresh basil leaves
Basil-infused olive oil, recipe follows
DIRECTIONS:
Press and pat dry the tofu with paper towels. Season the tofu on both sides with salt and pepper.
Heat oil in large non-stick skillet. Add garlic cloves and once they are just beginning to lightly brown around the edges, add the tofu and cook until browned, about 4 minutes on each side. Remove to a paper towel lined plate to drain and cool.
Season the tomatoes with salt and pepper. Layer the tomatoes and tofu on a platter with freshly torn basil and drizzle with basil oil.
Serves 6
Basil-Infused Olive Oil
INGREDIENTS:
2 bunches fresh basil, stems removed
1 cup extra-virgin olive oil <http://www.foodterms.com/encyclopedia/olive-oil/index.html>
Kosher salt and freshly ground black pepper
Juice of 1 lemon
DIRECTIONS:
Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender <http://www.foodterms.com/encyclopedia/blender/index.html> . Add the olive oil, and blend until smooth. Strain <http://www.foodterms.com/encyclopedia/strain/index.html> oil through cheesecloth <http://www.foodterms.com/encyclopedia/cheesecloth/index.html> into a bowl. Add salt and pepper to taste. Add the lemon juice <http://www.foodterms.com/encyclopedia/lemon/index.html> right before serving.
Yield: About 1 cup.
Tofu Panino
Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin
INGREDIENTS:
1 (14 oz) block House Foods extra firm tofu, sliced into six even slices
Extra virgin olive oil, plus more for drizzling
6 slices Pugliese <http://www.foodterms.com/encyclopedia/pugliese/index.html> bread, or other hard crusted artisanal <http://www.foodterms.com/encyclopedia/artisanal/index.html> bread
9 slices young pecorino cheese
3 marinated artichokes, thinly sliced
3 large pieces roasted red bell peppers, sliced
Balsamic vinegar, for drizzling
DIRECTIONS:
Lay the tofu slices on a paper towel or clean dishtowel and press gently with another towel to absorb some of the water. Brush lightly with extra virgin olive oil and season on both sides with salt and pepper.
Heat a grill pan over medium high heat.
Grill tofu on each side for 2-3 minutes, until nice grill lines appear.
Lay out 6 slices of bread on a cutting board. Drizzle <http://www.foodterms.com/encyclopedia/drizzle/index.html> with olive oil and season with sea salt <http://www.foodterms.com/encyclopedia/sea-salt/index.html> and black pepper. Top 3 slices of bread each with 2 slices of tofu, 3 slices of cheese and divide the marinated artichokes <http://www.foodterms.com/encyclopedia/artichoke/index.html> evenly among the sandwiches. Drizzle with extra virgin olive oil and balsamic vinegar. Top with the remaining 3 pieces of bread. Slice in half to serve.
Makes 3 sandwiches
NOTES:
The pecorino adds a delicious salty flavor.
