3 12-oz medium firm tofu, drained
1 yellow onion, sliced
6 ripe tomatoes, peeled, seeded
3 Tablespoons olive oil
1 Tablespoon mustard seeds
1 Tablespoon cumin seeds
2 teaspoons kosher salt
Basil leaves, chiffonaded
Drain tofu. Pat dry, cut each block into half and slice tofu into ½ inch slices.
Soak onions in a bowl of cold water, then drain well.
To peel tomatoes, make a shallow “X” on the bottom of the tomatoes. You want to just run the knife on the tomatoes, not make deep cuts. Bring a pot of water to boil. Blanch the tomatoes in the boiling water, for about 30 seconds, then immediately plunge them into a bowl of cold water. Using your fingers, gently slip off the skin starting from the X. Discard skin. Cut tomatoes into half around the equator and squeeze out seeds and juice. Chop tomatoes.
In a small sauté pan, heat the olive oil. When it’s warm, add the mustard seeds and cumin seeds and fry till they pop. Add onions, and sauté till translucent but still light in color. Add tomatoes and salt and cook for another 5 minutes until the tomatoes has reduced and coats the onion. Adjust seasoning if necessary.
Build the napoleon by sandwiching the tomato-onion mixture between the tofu slices. Finish the completed tofu napoleon with some olive oil and garnish with basil. Serve immediately.
Credits: Flavor Explosions