Angry Crisped Olive Basil Tofu

Ever wonder what to do with that plain ‘ole brick a tofu? I was experimenting this weekend and came up with a nice spin on this solid protein source. Since tofu takes on the flavors of what you cook it with, I used some of my fave delicious Italian inspired ingredients.


1 brick firm or extra firm tofu

couscous (I used Near East roasted garlic and olive oil)

2 slivers of garlic (plus more for your pan)

1/4 tsp crushed red pepper flakes

1 dozen of your fave olives (I used Castelvetrano olives; both colorful and salty)

4 Tbs extra virgin olive oil

1 handful of Italian breadcrumbs (I used gluten-free, wheat-free, dairy-free, Gillian’s Foods Italian breadcrumbs)

2 sun-dried tomatoes

2 tsp Borsari (truly the world’s best seasoned salt)

5 fresh basil leaves (plus more for garnish)


Drain and press the tofu to remove any excess water. (I flatten mine with the weight of three cookbooks on top of paper towels, the tofu and a plate.)

Put the water/broth on for your couscous and cook according to package directions.

Using a small food processor, process all remaining ingredients. Slice the tofu into whatever size pieces you like. In a large saute pan, get two turns of olive oil and some garlic going on medium high. Once the oil is hot, add the tofu and saute until light brown. Then add the seasoning mixture you created. Continue on medium high until it gets as crispy as you like it.

Enjoy this dish warm along with your couscous and garnish with some beautiful basil leaves.

Do you have a favorite tofu recipe?

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