Strawberry and tofu salad
Spring/Summer

Strawberry and tofu salad

Strawberry and tofu salad is a smart recipe to try.

The combination of fruit and vegetables is a pleasant alternative to taste seasonal fruit more often than not just as a dessert or snack.
This fresh salad is simple, colorful, fragrant and has a really delicious sauce, prepared with the strawberries juice. Tofu makes it a complete dish, rich in vegetable protein and nourishment.
It is a dish (except for tofu) whose main ingredients all come from my garden, including strawberries and this is the real luxury.

It would take only a touch of extra virgin olive oil to have a delicious vegan dish. Strawberry sauce is one of the key to this colorful, healthy dish.

Strawberry and tofu salad: Ingredients

Serves 2

150 g (5 oz) silky tofu

150 g (5 oz) rocket-aragula

150 g (5 oz) curly (endive) salad

20 strawberries

A tuft of fresh oregano

2 tbsp apple cider vinegar

3 tbsp Extra virgin olive oil

Pinch of sea salt

The juice of one lemon

1 tbsp balsamic vinegar

2 tbsp breadcrumbs

 

Strawberry and tofu salad: Method

  1. Cut the silky tofu into cubes and boil for 10 minutes in salted water to make it even more digestible. Drain the tofu and set aside.
  2. Wash and dry the vegetables.
  3. Wash and dry the strawberries. Take ten strawberries and cut into rounds.
  4. Pour the remaining ten strawberries, oregano, apple vinegar, oil, salt, lemon and shake into a glass of the immersion mixer.
  5. Pass the strawberry puree through a fine sieve and collect the liquid in a bowl.
  6. In a salad bowl, arrange the tofu, the vegetables and the sliced strawberries. Dress with the strawberry sauce, balsamic vinegar and serve with bread crumbs.

Don’t miss:

Tofu with basil and oregano pesto

Orecchiette with aragula and tofu

Pasta with basil tofu

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