Tomato & tofu salad

Name: Tomato & tofu salad
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: quick recipes
Ingredients: 1 pinch sugar; 260 g tofu, plain; 1 garlic cloves; 500 g tomatoes; 1 bunch basil; 7 tbsp white balsamic vinegar; 7 tbsp olive oil; 1 tsp olive oil; 1 tbsp salt; 2 tsp lemon juice; ½ tsp salt; a little pepper

Vegan quick recipes summer

Total: 35 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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We’re all familiar with the classic caprese salad. But how about a version with tofu? This one’s light, high in protein and brings together the marvellous flavours of summer on a plate. Boiling the tofu in salted water means that it absorbs the flavour of the marinade particularly well within minutes – combined with sun-warmed beef tomatoes it’s an absolute dream.

Recipe by:
Pascale - Urkraut

Ingredients

for 4 person

Tofu
1 litre	water
1 tbsp	salt
260 g	tofu, plain, cut into slices approx. 5 mm thick

To marinate
4 tbsp	white balsamic vinegar
3 tbsp	olive oil
1	garlic clove, squeezed
2 tsp	lemon juice
¼ tsp	salt
a little	pepper

Dressing
3 tbsp	white balsamic vinegar
4 tbsp	olive oil
1 pinch	sugar
¼ tsp	salt

Salad
500 g	tomatoes, halved and sliced
1 bunch	basil, finely chopped
1 tsp	olive oil

How it's done

Tofu

Bring the water to the boil in a wide pan, season with salt. Reduce the heat, add the tofu, simmer for approx. 5 mins.

To marinate

Place the balsamic in an airtight container along with all the other ingredients up to and including the salt, mix well. Drain the tofu well, add to the marinade, seal the container and leave to marinate for approx. 15 mins., turning the container several times.

Dressing

Mix the balsamic with all the other ingredients up to and including the salt.

Salad

Arrange the tomatoes and the marinated tofu alternately on a plate. Mix the basil and oil, place on top in portions. Drizzle the dressing over the top.

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