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Baked creamy spicy tofu

Written by Veronica Lavenia

Baked creamy spicy tofu is a delicious recipe that also loves those who usually do not like tofu. Olives, Mediterranean spices, fresh and juicy seasonal tomatoes are some of the ingredients that give color and flavor to tofu (organic and top quality).

Tofu is so rich in nutrients, better if organic and from soy not genetically modified.

You can alternate tomatoes with other seasonal vegetables, although I think this remains the winning pair.

Baked creamy spicy tofu: Ingredients

Serves 4

300 g (11 oz) soft tofu

A handful fresh basil, washed

1 tsp dry oregano

1 tsp dry thyme

½ tsp chili powder

80 g (3 oz) green olives, pitted

6 tomatoes

1 onion

1 tbsp capers, desalted

White Pepper, to taste

4 tbsp extra virgin olive oil

Baked creamy spicy tofu: Method

  1. Cook the tofu in salted water for 10 minutes from boiling. Pour the tofu into a mixer with basil, oregano and thyme (if necessary add 1 or 2 tablespoons of water). Blend until you get a creamy consistency.
  2. In a pan, cook the onion with a spoon of olive oil and a pinch of sea salt.
  3. Add the onion, desalted capers and olives to tofu and mix well. Pour the creamy tofu in a pan, oiled (or covered with baking paper).
  4. Cut the tomatoes and lay over the tofu cream.
  5. Brush the surface with the remaining olive oil spoons. Add the basil leaves and bake, in preheated oven, at 180° (350°F/ Gas 4).

ph. veronica lavenia

Don’t miss:

Tofu vegan Caprese

Peach salad with vegan cheese



About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.