Weeknight Firm Tofu in Bianco with Ciabatta
A weeknight Italian tofu in bianco with basil, cherry tomatoes and artichoke hearts, finished with extra virgin olive oil and parmesan, served over ciabatta.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and saute over medium-high heat until well browned, about 5 minutes.
Add the basil, cherry tomatoes and artichoke hearts, cooking until softened, about 4 minutes.
Stir in the extra virgin olive oil and parmesan for a final minute.
Toast the ciabatta separately.
Let the tofu simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the ciabatta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.