Remix Your Leftovers: Caprese Pan-Fried Tofu

I have to be honest, it’s very rare that I have leftover tofu. I am kind of an addict, so I very rarely have some left for the next day. But when I do, I try to recreate it into a new meal, especially since tofu heats up better in a skillet than microwave. So anyway, I had a leftover slab of pan-fried tofu with garlic and dried herbs, and wanted to liven it up and restore some moisture with some fresh ingredients. And of course…I used caprese ingredients…like I do in everything. I’m just obsessed!

Ingredients
Leftover Pan-Fried Tofu (for you omnivores, this would also likely be great for chicken!)
1 roma or campari tomato
1/2 cup fresh basil leaves
1/2 cup green peas
1 tbsp mozzarella cheese
1/2 tbsp parmesan cheese
1/2 tbsp fresh chives, chopped
1 tsp extra virgin olive oil
1/2 tsp balsamic vinegar

Instructions
Heat olive oil in skillet over low-medium heat and spread around to coat the pan. Don’t get it too hot, our tofu (hopefully) already has a nice crust and we don’t want to burn it. Heating it up in a skillet with some additional oil will just keep it crispy. So once the oil is hot, add the slab of tofu. Sprinkle half your mozzarella over the tofu. Slice your tomatoes in 1/4 inch thick circles and place as many as you can on top of the tofu.

On top of the tomatoes sprinkle the remaining mozzarella, parmesan, balsamic, and chives. Place the peas in the pan around the tofu. Cover the skillet with a lid for a couple minutes to try and trap some steam to melt the cheese on top. Once your cheese is melted, you’re done!

capresetofu

Slide all the ingredients out of the skillet on top of your fresh basil. The fresh basil, combined with the fresh tomatoes, peas, and chives, will liven up a would-be dry and boring leftover. Adding new, fresh ingredients is a great method to try with any leftovers. Enjoy!

capresetofu-2

 

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Tags: , , , , ,

Categories: Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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