Mediterranean Tofu and Tomato Canapes

Tomato Jam:

1 lb heirloom tomatoes, peeled and seeded
1/2 cup sugar
1 orange, peeled and sectioned, roughly chopped, reserving any juice
1 lemon, zest and juice
1/4 teaspoon kosher salt

1 teaspoon thyme, chopped
1 12-oz Hodo Firm Tofu with Mediterranean Herbs, or Firm Tofu

Extra virgin olive oil

In a blender, puree all jam ingredients until smooth. Pour tomato mixture into a saucepot, and simmer on medium until mixture is thick and jam-like, about 20 minutes. Remove from heat, add thyme. Let cool.  Chill.

Cut tofu into 1 inch cubes, then half each cubes.  Spoon a teaspoon of tomato jam over the tofu, and garnish with thyme.  Finish with a drizzle of olive oil.

Serves: 6

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