Tofu pickled in oil
The tofu in oil is a way to flavour the so-called cheese of soy, which of his do not know practically nothing. The advantage is that you can do by varying the recipes to create tofumini (or tofu, usually in cubes or in slices, flavored with a sauce or a seasoning) of different tastes: from sun-dried tomatoes, garlic, basil, pepper, you have many possibilities to vary. You can then use your tofumini oil, for example, to create magnificent salads, vegan, or vegetarian, perfect for the summer, you can skip it in the pan and then use it to condirci the pasta, or serve it as a drink 😉 The idea I have taken here and it was too cute not to repurpose it in the house and, to my surprise, was also appreciated by my parents 😛
PS: you can keep the tofu in oil in the fridge, well covered with oil, for a few weeks, you insaporirà more and more as time passes.
Remove the tofu with paper towels, pitted olives and de-salted capers.
Put it in a glass jar sterilized: tofu, olives, capers, oregano and red pepper to small pieces.
Cover completely with oil, close it well, then cook in the fridge for at least 24 hours before serving, the tofu in oil.