Tofu Tomato Relish

This simple, no-cook relish works well as a dip or spread with crusty bread, or tossed with pasta and served hot as an entree or served room temperature as a salad, or as a topping for baked potatoes. It also makes an excellent topping on pita bread for Instant Pizza. This is a potluck favorite, with chunks of fresh sourdough bread. The flavor intensifies with time. It keeps up to 4 days if refrigerated.

1 block firm tofu (packed in water)
2 14oz. cans ready cut tomatoes
20 Kalamata olives (or to taste)
4-5 garlic cloves, minced
2-3 tablespoon fresh basil, chopped
1-2 tablespoons purple onion (optional)
2 tablespoon Balsamic Vinegar
2 tablespoon Red Wine Vinegar
1/4 Cup extra virgin olive oil
1/2 teaspoon salt

Wrap tofu in a towel, squeezing it slightly, and let sit until the towel is thoroughly saturated with moisture, at least 5 minutes and up to several hours if you have time. You can change the towel when it gets saturated. Meanwhile, prepare the rest of the ingredients.

Drain the canned tomatoes in a strainer over a deep bowl. You can save the tomato liquid for soup or stock. Pit and chop the Kalamata olives. Chop the basil and garlic and onion (optional).

When the tofu is ready, crumble it into a separate bowl using your hands. Add garlic, basil and purple onion (optional) and mix thoroughly. Add both vinegars, olive oil, and salt to the tofu mixture. Mix with fork and marinate 5 minutes. Then add the drained tomatoes to tofu mixture. Top with coarsely ground black pepper. Adjust seasonings and add more olive oil if desired. Mix again with fork.