This innovative twist on the classic summertime salad incorporates silken tofu instead of fresh mozzarella to add a creamy and rich element to the dish. It’s important to use peak-season tomatoes for the best flavor. When making this salad, remember to look for extra-firm silken tofu, which is more sturdy than soft silken tofu. Also, make sure to season the tomatoes and tofu generously.
For storage, it’s best to enjoy this salad fresh, but it can be refrigerated for up to 4 days. If the leftover tomatoes become wilted and unappetizing, you can separate the tofu and blend the tomatoes and their liquid into a delicious gazpacho. You can enhance the gazpacho by adding ingredients such as jalapeño, cucumber, basil, and more olive oil, salt, and pepper. You can also crumble the tofu and use it as a garnish.
If you can’t find extra-firm silken tofu, don’t worry. Soft silken tofu or vegan mozzarella can be used as substitutes. Thai basil or mint can also be used instead of regular basil.
Ingredients:
– Peak-season tomatoes
– Extra-firm silken tofu (or soft silken tofu/vegan mozzarella)
– Salt
– Pepper
– Olive oil
– Basil (or Thai basil/mint)
Instructions:
Step 1: Season the tomatoes on both sides with half of the salt and half of the pepper. Arrange them on a large platter.
Step 2: Open the aseptic box of tofu by following the package instructions. Carefully cut the tofu block in half lengthwise, and then into six to eight pieces crosswise. Season the tofu with the remaining salt and pepper on both sides.
Step 3: Add the tofu to the platter of tomatoes, layering and arranging them decoratively. Drizzle olive oil over the tomatoes and tofu, and sprinkle basil on top. Serve.
Nutritional Facts (per serving, based on 6):
– Calories: 171
– Carbohydrates: 7g
– Cholesterol: 0mg
– Fat: 14g
– Fiber: 2g
– Protein: 5g
– Saturated Fat: 2g
– Sodium: 443mg
– Sugar: 5g
Please note that this analysis is an estimate based on available ingredients and the preparation method described. It is advisable to consult a dietitian or nutritionist for personalized advice.
This recipe was created by Joe Yonan, Food and Dining Editor.
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