Recipe # 2 from my new favorite cookbook! There are a few steps to this salad, but it’s worth it! These little “tofeta” cubes are delicious! We couldn’t stop eating them straight from the bowl! Husband didn’t care for the strawberries in his salad, but I thought they added a nice sweetness to all the saltiness. My 8 year old really liked this.
Strawberry and Tofeta Salad
(Vegan Cooking for Carnivores, Roberto Martin)
½ block firm organic tofu (7 to 8 ounces)
One 12- to 16-ounce jar kalamata olives
½ cup balsamic vinegar
2 tablespoons brown sugar
12 ounces organic mixed greens
1 bunch chives, chopped
15 fresh basil leaves, roughly chopped
1½ cups strawberries, washed, hulled, and quartered
3 tablespoons good-quality, extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cut the tofu into small cubes.
Pour the liquid from the olive jar into a medium bowl, add the tofu cubes, and
let soak in the olive liquid for at least 1 hour and up to 1 day. Reserve the olives
in the refrigerator.
In a small saucepan, simmer the balsamic vinegar with the sugar until
reduced by half. Allow the vinegar to cool completely.
In a large bowl, toss the mixed greens, herbs, and strawberries with a drizzle
of the balsamic vinegar reduction and the olive oil. Season the salad to taste
with salt and pepper.
Serve the salad on a platter or in individual bowls, topped with a generous amount of tofeta.