The Raw Truth

Tofu-Stuffed Cherry Tomatoes

Tofu is traditionally a live-cultured food composed mostly of a living bacteria known as Aspergillus oryzae. Most companies pasteurize (cook)

their tofu so it doesn’t ferment too far, and in doing so kill all of its living cultures. A true unpasteurized tofu is a living food but not a raw food

because it is grown on cooked soy beans. The tofu recipe below is for sprouted tofu that is both raw and live. Tofu takes time to master, so be

patient.

SERVES 4 TO 6

BASIC TOFU

1 cup slightly sprouted soybeans (tail should just be poking out of the bean)

2 to 4 tablespoons filtered water

1 teaspoon nigari

1 teaspoon miso

¼ cup diced yellow bell pepper

¼ cup minced onion, rinsed

1 clove garlic, pressed

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh cilantro

Juice of ½ lemon

Bragg Liquid Aminos

20 cherry tomatoes

2 teaspoons paprika, for garnish

To prepare the tofu, rinse the sprouted soy beans well. Using a food processor, grind the sprouted soy beans with just enough water to create a
thick paste. Place the sprouted soy beans in a bowl and stir in the nigari and the miso. Cover the tofu with a piece of cheesecloth. Place a second,
smaller bowl inside the first, pressing so that it presses down on the tofu. (You may need to put a brick or jug of water in the second bowl to add
weight.) Leave the tofu in a warm (70° to 85°F), dark place for 24 hours, or until it’s dry and firm. Remove the tofu from the bowl and, using the
cheesecloth or a silk screen, squeeze out any remaining water.
In a large bowl, mix the tofu, bell pepper, onion, garlic, parsley, and cilantro. Stir well. Add the lemon juice and the Braggs to taste.
Scoop out the cherry tomatoes using a tomato corer or a sharp paring knife. Fill each tomato with a small amount of the tofu mixture and serve,
garnished with the paprika.