TO PREP AND CURE TOFU, RINSE TOFU AND DRAIN USING PAPER TOWEL TO PAT DRY.
Slice tofu block in half from side then slice those halves into pieces about 2 cm by 2 cm size. (size is optional but if squares are too large they are difficult to serve as a small appetizer)
Line a baking sheet with saran wrap, arrange tofu slices on sheet and squeeze lemon juice and salt over the pieces — flip tofu and squeeze lemon and sprinkle salt on reverse side.
Refrigerate, uncovered for 12 hours.
Slice Cherry tomatoes in half and set aside.
With a sharp knife or scissors chop or cut fresh basil leaves
In a bowl gently toss together the olive oil, basil, salt and pepper until mixed.
(Alternatively, you can cut one small piece of basil leaf and place on tofu rather than mix in with oil.)
Assemble by placing one a small spoon of mixture on each piece of tofu and top with a half cherry tomato. Finish it off with a drizzle of any remaining mixture or a light drizzle of your best extra virgin olive oil. Note: Olive oil with a dark green color makes a delightful presentation.
Can serve with decorative toothpicks or serve 3 or 4 on an appetizer plate.
These can be prepared and refrigerated for a couple hours before serving.
1 package Sol Cuisine Tofu
24 cherry tomatoes (cut in half)
Juice of 1-2 lemons
2½ teaspoons sea salt
1 teaspoon freshly ground black pepper
Olive oil 4 -5 tablespoons
¼ cup fresh basil leafs