Tofu Caprese Appetizers

Recipe Overview

Serves 48 pieces

To prep and cure tofu, rinse tofu and drain, then use a 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 colour 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.