A delicious appetizer idea that will confound even the most skeptical!
We're always looking for new ideas to garnish appetizer platters or even cheese boards. This recipe, the result of a collaboration between La pincée and Soykei tofu, features marinated tofu bursting with flavors that is a wonderful complement.
One element that will win over even the most resistant to tofu is that it's a great vegetarian or vegan option for family members or friends who are mindful of what they eat.
The ingredients
· 400g of Soykei firm tofu
· 2 cups of water + 1 1/2 tablespoons of salt
· ⅓ cup of olive oil
· 1 tbsp chopped fresh rosemary
· 1 small clove of garlic, finely grated
· ¼ cup of chopped dried cranberries
· 1 tbsp of La pincée Boisée mix
· the zest and juice of ½ a lemon
· chili flakes, to taste
The procedure to follow...
Cut the Soykei firm tofu into small cubes and place them in a large, heatproof jar. In a small saucepan, bring the water to a boil and dissolve the salt in it. Pour the brine over the tofu and seal the jar. Let it brine for at least 8 hours before using.
For the marinade: In a small bowl, combine the oil, rosemary, garlic, dried cranberries, La pincée Boisée blend, chili pepper to taste, and lemon zest and juice. Drain the tofu and place it in a large bowl. Pour the marinade over the tofu and gently toss to coat each cube. Transfer to a resealable jar. Marinate for at least 4 hours. Marinated tofu will keep for 3 days in the refrigerator. Serve as an appetizer or to garnish cheese platters.
Bon appétit! 
Many thanks to Jonathan Michaud @jm.cuisine.blog for the recipe and photos!
