From “The Tassajara Cookbook” by Karla Oliveira (Gibbs Smith). Makes about 3 cups.
Ingredients
2 (1 2-ounce) blocks firm tofu
3 cloves garlic, minced
1 cup finely chopped parsley
1/2 teaspoon salt
Pinch black pepper
3 tablespoons capers
1/3 cup fresh lemon juice
Fresh herbs such as basil, oregano or thyme (optional)
1/3 cup olive oil
Directions
Slice blocks of tofu into thirds and each third into slices, then into cubes. Mix garlic, parsley, salt, pepper, capers, lemon juice, and fresh herbs (if using) in a small mixing bowl. Let stand for a few minutes, and then pour in the olive oil; stir to combine. Coat each piece of tofu with the mixture and then layer in shallow sheet pan. Let stand overnight and serve at room temperature on platters with a garnish of fresh herbs.
