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Tofu with Tomatoes, Basil, and Mint

The Caprese goes east, with milky slabs of tofu standing in for the mozzarella. Soy sauce and sesame seeds heighten the Asian accent.

  • Servings: 6

Source: Whole Living, September 2012


  • 4 teaspoons sherry vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1/4 cup extra-virgin olive oil
  • 14 ounces soft tofu, drained and cut into 1/2-inch-thick squares
  • 2 pounds mixed ripe tomatoes, cored and sliced
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon fresh basil, thinly sliced, plus leaves for garnish
  • 1 tablespoon fresh mint, thinly sliced, plus leaves for garnish
  • 2 teaspoons sesame seeds, toasted


  1. Whisk together vinegar, soy sauce, and oil in a small bowl.

  2. Arrange tofu and tomatoes on a platter and season with salt and pepper. Drizzle with dressing and top with sliced herbs and sesame seeds. Garnish with herb leaves. Let stand 15 minutes before serving.

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