Basil Tofu Organic

What is in the basil tofu?

Tofu at 88%, which means soya, water and magnesium chloride as the coagulant, plus 5% sunflower seeds, sunflower oil, 1.5% dried basil, extra virgin olive oil and a vegetable stock. The Kazidomi block weighs 200 g and is made in Slovenia from Italian soya beans.

How do I cook it?

It comes seasoned, so it can be eaten cold and straight from the pack, diced into a salad, a wrap or a bowl of raw vegetables. A few minutes in a hot pan will colour the outside. The basil in the Kazidomi block sits well with tomato, courgette and cold pasta.

Basil tofu or plain tofu: which do I want?

The Kazidomi basil tofu arrives already seasoned, with dried basil, olive oil and a vegetable stock, so it needs no preparation at all. Plain tofu carries no seasoning: it wants a marinade or a sauce first, but it then fits any recipe you like, sweet ones included.

How long does it keep once opened?

Two days in the fridge, in a closed box. Before opening, the Kazidomi block keeps in a cool dry place with no refrigeration, up to the date printed on the pack. An opened tofu that smells sour, or whose surface has turned slimy, should go in the bin.

Does it contain allergens?

It is made from soya, a declarable allergen, and the vegetable stock brings celery in with it. The label also flags possible traces of sesame seeds. The Kazidomi tofu contains no milk and no egg, and no ingredient of animal origin goes anywhere near the recipe.