Spicy tofu-tomato soup

I used this recipe found from Jalotofu's page: http://tinyurl.com/olvdtyl

The alterations I made:

- I used smoked garlic, tastes and smells so good! I found it from our K-Supermarket.

- Didn't add sugar or balsamic vinegar.

- My basilica was dried version.

- I marinated the tofu myself. The tofu was natural Alpro tofu. :)

I've been asked a lot about the tofu spicing and how to make it tasty. Here's two marinades for tofu if you don't buy ready marinated, then just some salt  and pepper will do. For the soup I used the marinade number two. 

Tofu marinade 1 (super easy)

- soy sauce (organic, Japanese) 2 tbls

- olive oil 2 tbls

- 1 tbls of vinegar (red or white wine)

- pepper and other spices of your liking

- herbs, dried basilica, oregano or some Provence herb mix

Mix the ingredients in a bowl. Cut the tofu and roll the pieces in the marinade. Cover the bowl and let the tofu  marinate at least 2 hours before cooking. 

Tofu marinade 2 (needs 24 hrs in a fridge)

- 2 tbls olive oil

- 3 pieces of garlic or smoked garlic

- fresh herbs if your choice

- a pinch of salt (sea or rock or Kalahari, not too fine) and pepper

- 1 tbls vinegar (red or white wine)

Crush the garlic and herbs with salt and pepper in a mortar. Add oil and vinegar. Pour the mixture over the chopped tofu. Cover the bowl with a plastic bag or a saucer. Put the bowl into the fridge over night. The next day the tofu will be seasoned and ready to use. :)