Tofu Caprese Bites Recipe By Tasty

CAPRESE BITES

Steps:

• Wrap prosciutto around mini mozzarella balls. Thread a cherry tomato, a prosciutto-wrapped mozzarella ball and another tomato onto each skewer; toast over a flame until the tomatoes blister.

TOFU CAPRESE BITES RECIPE BY TASTY

Steps:

• Make the balsamic glaze. In a small jar, mix together the balsamic vinegar, olive oil, and Spike seasoning. Give it a good stir and set aside.
• Cut the tofu into ½-inch (1.24cm) cubes.
• Assemble the caprese bites. Grab a large plate and the toothpicks. Put half a tomato on the toothpick, followed by a tofu cube and then a basil leaf folded in half. Lastly, add another half of the tomato. Repeat for all supplies.
• Mix together the balsamic glaze again, and then drizzle it on top of the caprese bites.

CAPRESE TOMATO BITES

Steps:

• Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain., In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended. , Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture. , Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.

GOLDEN FRIED TOFU BITES

Steps:

• Rinse the tofu.
• Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes.
• Dry the tofu and cut into small bite-sized cubes.
• (3/4 inch or less).
• In a large bowl, mix the flour, cornstarch and seasoning salt.
• Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated.
• Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy.
• Repeat with other half of the tofu.
• Best eaten piping hot as soon as they are cooked.
• May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.

CRISPY TOFU BITES

Steps:

• Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
• Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
• Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

TORTELLINI CAPRESE BITES

Steps:

• Line a microwave-safe plate with a damp paper towel. Place the tortellini on the paper towel and top with a second damp paper towel. Microwave until the pasta is steamed and semi-soft, about 30 seconds. Thread one tortellini on a 6-inch skewer, followed by a mozzarella ball and grape tomato. Place on a serving platter and sprinkle with the basil chiffonade. Repeat with the remaining ingredients to make 9 more skewers. Drizzle with the balsamic reduction.

BAKED TOFU BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
• Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
• In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
• Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.