Pickled Basil Tofu with Olives

Prep 10 min·Total 10 min·2 jars·VEGAN

Ingredients

230 g (8 oz.) basil tofu
180 g (6.3 oz.) mixed herbal olives
4-6 dried tomatoes
2 tsp salt
organic olive oil
fresh herbs such as rosemary, thyme

Equipment: 2 clean jars with lids

Instructions

1.Dice the tofu and cut the dried tomatoes
2.Add them along with olives and herbs into clean jars
3.Add herbs and salt and fill them up with olive oil (everything should be covered in oil)
4.Lasts 1-2 weeks in the fridge

Notes

Tip from my kitchen: use jars that have been rinsed with boiling water and make absolutely sure the oil covers everything – that is what keeps the tofu fresh. Take the jar out of the fridge about 30 minutes before serving so the oil turns clear again and the flavors open up. If you like a little heat, add a few chili flakes or a strip of lemon zest to the jar.