With tofu, almonds, hazelnuts, coconut flakes, dried sour cherries, basil and chives.

Tofu has been known since ancient times. It was common throughout Korea and Asia during the Nara period (8th century). At least the Japanese calendar tells us about it.

However, there is also a theory that tofu was discovered by accident. They say a paste of cooked soybeans was mixed with impure sea salt. Such sea salt probably contained calcium and magnesium salts. That caused the soy mixture to curdle. The result was a kind of tofu gel, then turned into tofu.

However, according to the latest findings, the first written source dates back to 965 in China. Tofu became a staple food alongside rice in Korea, Japan, Vietnam and Thailand.

Asian food is increasingly used in the Western world. It is, of course, used within vegetarian and vegan diets. Tofu, or bean curd, is made from white soybeans processed into soy milk. The soy curd, which is produced by denaturing and flocculating proteins, is dehydrated. Then pressed into blocks. (Source: Wikipedia)

Numerous studies have shown that tofu has positive effects on health. Its ingredients and nutritional values are as varied as its preparation methods. Around 85 calories are contained in 100 grams of tofu. Tofu contains few unhealthy fats but some of the healthy omega-3 fatty acids. Due to the high protein content and the dietary fibres, the Asian “cream cheese” is filling and healthy. Tofu is also characterised by its high mineral content. The isoflavones and vitamins A, C, B, B6, B12, D, E, K and folic acid are also worth mentioning. It contains the minerals iron, potassium, calcium, magnesium, selenium, phosphorus and zinc.

Caprese con Tofu

  • Cut a block of organic tofu into slices (1 cm thick).
  • Brush the tofu slices with extra virgin olive oil or sweep them briefly in a mould. Place on baking paper.
  • Season well on both sides with pizza pasta seasoning (example: Stedy).
  • Also, use cayenne pepper (coarse or ground).
  • Place the baking paper on the oven rack, middle rack, and place the seasoned tofu slices.
  • Set to 220 degrees and bake for about 20 minutes until golden brown.
  • Wash, dry and slice the tomatoes.
  • Wash the fresh basil and dry it on a kitchen towel.
  • If desired, wash, dry and finely chop the chives.
  • Place baked or grilled tofu slices between the tomatoes.
  • Garnish with basil, almonds, hazelnuts, grated coconut and dried sour cherries.
  • Sprinkle the chives on top.
  • Add a few drops of balsamic vinegar and olive oil or fig vinegar and linseed oil.
  • Season to taste and, if necessary, with salt and cayenne pepper.
  • Usually unnecessary, as the tofu slices are sufficiently seasoned.
  • Tip: Drizzle the oil and vinegar over the tomatoes, less over the tofu. Use oils like linseed oil.

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