Wow. This dish is amazing. Even though I’d made it before, I wanted to make it again for this blog. The recipe suggests overnight marinating if possible, but that didn’t stop me from deciding to make it around 3 this afternoon. For the dish, tofu is marinated, grilled, then refrigerated before being added to the sauce. I hit the door, got some tofu pressing and had a doubt or two. If it’s better the next day, I can’t begin to imagine it. I cut both the oil and olives in half (Jim isn’t a huge fan of olives) and the dish was still packed with flavor. The smoky taste of the grilled tofu is beautifully brightened by the tomato, olive, wine, and caper sauce.
This dish would be absolutely ideal for entertaining, thanks to the grilled/chilled tofu. The sauce can be made in minutes. At the risk of sounding like a broken record, this dish has a flavor profile just like what you would have expected from the restaurant. If you have the book, go make it! You’ll be glad you did.