For all of you tofu haters out there, this recipe will change your mind!
Pan seared tofu with basil, tomatoes, and capers
1 12-16 oz block of firm tofu drained, cut into 3 slabs and pan seared (directions follow)
2 T olive oil
1 red onion, finely chopped
2 T capers
2 cloves garlic, crushed or chopped
¼ c dry white wine
½ c vegetable broth
Salt/pepper to taste
¼ c fresh basil
1 cup plum tomatoes , diced or 1 can
1 T olive oil
(for pan searing tofu: In a coffee grinder , ad 2 T coarse salt, 2 T. peppercorn, 1 tsp coriander seeds, 1 tsp. caraway seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp celery seeds (do not grind))
Liberally coat tofu slabs with spices. . Place a shallow layer of olive oil in a pan. Heat until very hot( you will see slight ripples) Gently lay tofu on oil. Cook untouched until golden at least 5 minutes. Flip to other side and brown until crisp on this side. Remove from pan.
Add onions, capers and garlic to pan and cook 3 min. until clear. Add white wine and let it reduce until almost nothing. Add broth and let it reduce by 1/3. Then add the salt, pepper, basil, tomatoes, and olive oil. Let simmer 2 min. (optional, add olives or pine nuts for added dimension). Serve over tofu