First, peel, seed, core and dice your tomatoes. Here I am filleting the tomato.

Here are the chopped tomatoes.

Put in a bowl. Dice the olives and add them, plus about a teaspoon of good quality extra virgin olive oil, and a little fresh black pepper if you like. Pick a few small basil leaves and set them aside.

Cut your tofu into slices about quarter inch thick, and cut into diamonds. Fry in a nonstick pan over medium-low pan, in butter tempered with a little canola oil. Flip when golden brown.

Drain on a paper towel. Top with a little bit of good quality balsamic vinegar (don't skimp), and the tomato-olive relish. Top with a sprig of basil and serve. This is pretty good, especially if you're generous with the balsamic vinegar. It's a nice combo of flavors that I never tire of: olive oil, balsamic vinegar, fresh tomato, olive and basil.

Now that you have learned how to make fried tofu with balsamico + kalamata olive relish, please be sure to view these other . Also, you will love these American recipes.