Tofu Rosso Organic

What gives tofu rosso its red colour?

A marinade based on tomato powder at 3%, sweet pepper, onion, garlic, basil, oregano, thyme, chilli and black pepper, sharpened with cider vinegar. Tofu takes up 82% of the 200 g Kazidomi block, the rest being that preparation soaking into it.

How is it cooked?

Diced and fried, then stirred through pasta, rice or a pan of vegetables. Crumbled, the Kazidomi tofu rosso takes the place of minced meat in a plant-based bolognese. It is eaten cold as well, in a salad or a sandwich, with no further seasoning needed.

Tofu rosso or black olive tofu: which is the stronger?

The Kazidomi rosso holds chilli and black pepper, but at the end of the ingredient list: tomato and herbs dominate, with a touch of cider vinegar behind them. The black olive version is distinctly saltier, marked by the olive and the scrubland herbs. The rosso is the milder of the two.

Is it suitable for a vegan diet?

Yes. The Kazidomi recipe brings together soya, water, magnesium chloride, tomato powder, vegetables, herbs, cider vinegar, salt and sunflower oil, with no ingredient of animal origin anywhere on the list. Traces of gluten, nuts, celery and sesame remain possible, as the label states.

How long does it keep once opened?

Two days in the fridge, with the pack resealed or the contents moved into a box. Before opening, the Kazidomi block keeps somewhere cool and dry. Better not to leave it at room temperature once started: the wet marinade speeds up the spoiling of the soya.