Tofu-Tomato Salad

Tofu-Tomato Salad

TIP: Marinate tofu for at least 3 hours

Ingredients (2 servings):

• Shallot, finely chopped, 1 small

• Garlic cloves, pressed, 2

• Kalamata olives (pitted) - 1 tablespoon

• Capers, 1 tbsp.

• Tofu, 200 g

• Cherry tomatoes, 2 handfuls

• Salt and pepper to taste

Marinade:

• Olive brine, 3-4 tbsp.

• Olive oil, 2 tbsp.

• Light miso paste, 1-2 tbsp.

• Dried oregano, 1 tsp.

• Ground turmeric, 2 tsp.

• Dried marjoram, 1 tsp.

• Juice of 1/2 lemon

• Apple cider vinegar, 2 tbsp.

Serve with:

• Wholegrain OR gluten-free bread, toasted, 2 slices

Instructions:

Mix shallots, garlic, olives, capers, olive brine, oil, miso paste, oregano, turmeric, and marjoram into a marinade.

Boil tofu in salted water for 8 minutes, let cool, then dice. Marinate tofu in the mixture for at least 3 hours.

Toss tomatoes with marinated tofu, season with salt and pepper.

Serve with 2 slices of wholegrain or gluten-free bread.

Bon appétit! ❤️