Vegan Italian Tofu Salad


The Japanese come with some simple and tasty new ideas for Vegans and Vegetarians!
I just discovered this recipe. It is basically a Cabrese-style salad.
The twist is that the cheese is replaced by tofu!

Vegan Italian Tofu Salad:


-Tofu (kinu dofu): half/200g
-Tomato: 1 large
-Sweet basil: 10 leaves

Wine vinegar (white): 1/4 cup
White wine: 1/4 cup
Salt: 1/3 teaspoon
Whole black pepper: 3 grains, crushed
Garlic: 1/2 clove
Fresh red chili: 1/2

Olive oil (EVO): 1.1/4~ tablespoon
Onion: 15 g, grated


-Cut tofu into 1 cm thick slices.
-After taking out the stem part, cut tomatoes into half moons.
-Leave tofu tomatoes in a bowl full of iced water.
-Crush and mince garlic. Mix it with the wine vinefar, white wine, salt, pepper and chili. Cook in a pan until the lot has reduced to half. Let cool.
-Take tomatoes and tofu out the iced water (drain as much water as possible) and drop them in a large bowl. Add onion and olive oil. Mix well.
-Place tomatoes, tofu and basil alternately as shown in picture on a srving dish. Pour dressing all over.


-For calorie conscious vegetarians, tofu has almost none while chesse has loads of them!

Bengal cuisine
Cooking Vegetarian
Frank Fariello
Gluten-free Vegan Family
Meatless Mama

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8 thoughts on “Vegan Italian Tofu Salad”

  1. Well, this is different! But perhaps not as surprising as all that. Did you know that tofu is called ‘formaggio di soia’ in Italian? Great minds think alike, I guess!


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