Tofu and Tomato salad. Tofu Tomato Salad This is my own take on Momofuku's tofu tomato salad. Vibrant and very refreshing, this salad is a wonderful way to introduce tofu into. Combine the halved tomatoes with the basil chiffonade and dressing.

Tofu and Tomato Salad Here is another simple yet delicious recipe. Simple Tomato and Tofu Feta Salad! This salad is so simple and easy; tomatoes, cucumbers, basil, parsley and homemade tofu vegan feta. You can cook Tofu and Tomato salad using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tofu and Tomato salad

1. It’s 1 of pkg(1lb) momen(firm) tofu.
2. You need 1 of tomato, sliced.
3. Prepare 11/2 tsp of salt.
4. It’s 1/2 tsp of Coriander, chopped.
5. Prepare of Drizzled of sesame oil.
6. You need of Sprincle of pepper.

Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. Tofu, tomato, cucumber and kidney beans tossed with salad dressing and basil. salt and freshly ground black pepper, to taste. In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu and basil. This tofu salad with tomato and arugula is super easy, looks gorgeous, and has fabulous fresh flavors.

Tofu and Tomato salad step by step

1. Coat the tofu with salt..
2. Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight..
3. Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern..
4. Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately..

This is such a great lunch or dinner in the hot weather. I found this tofu salad in Vegan Bowl Attack! by Jackie Sobon. If you want some awesome easy one-pot vegan meals, this book has you covered! Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Making a salad might not seem like a technique that needs to be taught but then how many of our salads come from prepackaged bags of mixed greens and are tossed with bottled dressing?