Description

This quick and easy vegan recipe blends fresh veggies with sliced SoyBoy organic tofu and homemade vinaigrette for a bright, delicious summer salad. Hint: Let the salad sit out at room temperature a bit before serving so the tofu absorbs some of the vinaigrette.

Servings: 4

Instructions

1. Drain the 1 pound block of firm SoyBoy tofu in a colander or mesh strainer in the sink. (Use a clean kitchen towel to gently squeeze out more water if desired before slicing into 1⁄2” thick rectangles)
2. Add the rough chopped ripe tomato, thinly sliced cucumber, chopped basil and 1/4 cup thinly sliced red onion to a medium size mixing bowl.
3. Use another smaller mixing bowl to whisk together 1/3 cup olive oil, 2-3 Tbs. vinegar, 1 tsp. Dijon mustard and an optional pinch of red pepper flakes.
4. Add the dressing to the tomato and cucumber salad and very gently toss to coat.
5. Lay the sliced tofu out on a large platter, spoon the tomato and cucumber salad over the top of that and finish with a sprinkling of sea salt to taste.

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Ingredients

• 1 block SoyBoy Firm Tofu drained well, sliced into 1⁄2” thick rectangles
• 2-3 medium-large ripe tomatoes rough chopped
• 1 small cucumber halved lengthwise and thinly sliced crosswise
• 1/4 cup thinly sliced red onion
• 1/2 cup rough chopped fresh basil loosely packed
• 1/3 cup olive oil
• 2-3 Tbs. vinegar (rice, white or red wine vinegar)
• 1 tsp. Dijon mustard
• Pinch of red pepper flakes (optional)
• Sea salt to taste for garnish (or kosher salt)

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