To give some flavor to the tofu, I marinated it for about 6 hours in a mixture adapted from the Uncheese Cookbook by Jo Stepaniak—it imparted a mild flavor:
1 tablespoon white miso
2 tablespoons lemon juice
2 tablespoons water
1/4 teaspoon salt
2 cloves garlic, slivered
But honestly, tomatoes and basil are versatile and any sort of marinade that tickles your tastebuds would work...I was considering using a simple blend of soy sauce and sherry. It's all good with a little olive oil and balsamic drizzled over the top:
Roseann LaPonte
Rosanne Tobin
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