mccoy Posted June 24, 2017 Report Share Posted June 24, 2017 (edited) This tofu based, very simple recipe has been a surprise in that its flavour was excellent, notwithstanding the well known flavourlessness of tofu. I took firm, uncooked tofu right out of the fridge and diced it. I put it into a dish where I already prepared a pinzimonio dressing of EVOO, Apple Cider Vinegar, salt and lots of ground pepper. Plus I spiked it with lots of turmeric powder. Last, I sprinkled it with abundant capers. I couldn't believe the results when I tasted it. A balanced, delicate, tasty, flavorful, fresh dish, with xenohormetic compounds (mostly of the phenols group), which took about 3 minutes to prepare. My 13-years old son also liked it and devoured the tofu leaving me with nothing (But I made another one). Besides the known properties of the phenolic compounds in EVOO, soybeans, turmeric and pepper, capers contain lots of kaempferol and quercetin. I must experiment with more spices, which should blend well though with this already perfect recipe. Edited June 24, 2017 by mccoy Quote Link to comment Share on other sites More sharing options...
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