Black Olive Tofu Organic

How much olive is in this tofu?

Black olives make up 7.5% of the block, against 89% tofu. Added to that are salt, extra virgin olive oil, sunflower oil, soy sauce and four herbs: oregano, basil, thyme and rosemary. The 200 g Kazidomi block therefore reads as a Mediterranean one.

How do I serve it?

Cold, diced into a Greek salad, a pasta salad or onto open sandwiches, since it comes already seasoned. Hot, it takes a quick turn in the pan then joins a ratatouille or a semolina dish. The Kazidomi olive tofu also earns a place on a sharing board, cut into small cubes.

Black olive tofu or rosso: which to choose?

Both play a Mediterranean card at Kazidomi, but differently. The olives give a salty, direct taste, underlined by scrubland herbs. The rosso rests on a tomato and pepper marinade, milder and gently sharpened by cider vinegar. The first for a salad, the second with pasta.

Does it contain allergens?

Soya, present at 56% minimum, is the main one: it comes from the tofu itself and from the soy sauce in the recipe. The Kazidomi label flags possible traces of gluten, tree nuts, celery and sesame seeds. No ingredient of animal origin goes into the block.

How do I keep it once opened?

Two days in the fridge, in a closed container. Before opening, the Kazidomi block keeps somewhere cool and dry with no refrigeration. The oils and herbs of the seasoning sometimes settle at the bottom of the pack, which is normal: spread them through again before serving.