Tomato Aspic à la Caprese

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

Main

• 80 g green olives
• 80 g black olives
• 100 g firm tofu

aspic

• 250 g tomato passata (juice or passata)
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 pinch black pepper
• salt
• 6 g agar agar

garnish

• 4 g basil (leaves)

Contains: soy

How to make it

1. Wash the olives and cut some in half, leaving the rest whole. Cut the tofu into small cubes.
2. In a small pot, combine the tomato juice, oregano, olive oil and black pepper. Salt the juice to taste.
3. Stir the agar agar into the juice to create the aspic.
4. Gradually heat the juice until it thickens at around 90°C.
5. After thickening, fold the olives, tofu and basil leaves into the aspic.
6. Pour the mixture into a mold or bowl — a terrine mold, muffin tins or cake pan all work beautifully.
7. Refrigerate for 30 minutes until the aspic sets, then slice and serve drizzled with olive oil and fresh basil.

Nutrition