HERBED TOFU TOMATO SALAD

SERVES 4 PORTIONS

1 block (12 oz., or 340 g) extra-firm tofu, rinsed and drained

1/2 cup (115 ml) water

1 1/2 to 2 tbsp. (23 to 30 g) sea salt

2 1/2 tbsp. (38 ml) coconut vinegar 2 tbsp. (28 ml) olive oil

1 tsp. dried basil

1 tsp. dried oregano

4 cups (720 g) chopped tomatoes

3 cups (60 g) packed baby arugula

1 tbsp. (15 ml) lemon juice

Pinch of freshly ground black pepper

Pinch of coarse sea salt (optional)

NUTRITIONAL VALUES

Calories: 114kcal
Fat: 8.5g (1.3g S.Fat)
Carbs: 8.3g
Protein: 3.8g
Sugar: 5g
Sodium: 2183mg

METHOD

Wrap the block of tofu in a clean kitchen towel tightly. Place it on a plate and pile on some heavy (but stable) objects to press the moisture out. Allow for 20 to 30 minutes of pressing time.

Whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano in a resealable container or large zip-top plastic bag.

Unwrap the pressed tofu, pat it dry, and cut it into 1/2- inch (1.3-cm) cubes before adding it to the marinade. Marinate it in the refrigerator for 4 to 8 hours, depending on how salty you want it. Every couple of hours, give it a good stir or flip the container over. When the tofu has finished marinating, drain it and toss it with the tomatoes and arugula in a large mixing bowl.

Drizzle the lemon juice over the salad and top with the pepper.

Chill for 30 minutes before serving, then sprinkle with sea salt, if using.

RECIPE NOTES

If you don't have coconut vinegar, you should get some! If you can't find it, try 1 tbsp (15 ml) apple cider vinegar mixed with 1 tbsp (16 g) white miso paste.