During the summer you'll see lots of tomato-mozzarella salads. Obviously these aren't vegan. However, that doesn't mean vegans can't enjoy those same flavors. For this salad I substituted marinated tofu slices for the mozzarella. Great for BBQ's or lunch.

Tofu-Tomato Salad [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients

  • 1 cup of fresh Basil
  • 1 clove of Garlic
  • ½ of a cup Cashews nuts
  • ⅛ of a teaspoon Salt
  • ⅛ of a teaspoon Pepper
  • 4 tablespoons EVOO
  • 7 ounces Organic Firm Tofu
  • 2 large Tomatoes
  • 2 Tablespoon Balsamic Reduction Sauce

For the Balsamic Reduction Sauce:

  • 1 cup Balsamic Vinegar
  • 3 tablespoons Raw cane Sugar

Preparation

To Make the Balsamic Reduction Sauce:

  • Caramelize sugar in a dry and small stock pot over low-medium heat.
  • Add balsamic vinegar and simmer over lowest heat setting until reduced to ⅓ the amount of liquid (about 15 minutes).
  • Remove balsamic reduction glaze from heat and fill into a glass container. Allow to cool.

To Make the Salad:

  • Clean the basil leaves. Put aside 6 leaves for garnish. Place the remaining basil leaves together with the garlic, cashews, salt, pepper, and 3 tablespoons olive oil in a food processor and blend.
  • Cut out tofu block using a circle cookie cutter or a knife. Slice tofu into ¼ inch slices.
  • Marinate tofu slices in 1 tablespoon olive oil and a pinch of salt and pepper for about 3 - 5 minutes.
  • Cut tomatoes into slices.
  • Alternate placing tomato and tofu slices on a large plate. Add a dallop of pesto on each slice of tofu.
  • Drizzle with reduction sauce and remaining basil leaves.


About The Author

Vanessa Croessmann

See My Recipes

Vanessa is the photographer and recipe developer of the popular food blog Vegan Family Recipes. As a mom of two, she focuses on creating easy, healthy, family-friendly recipes.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.