Tofu, Avocado & Tomato?
Very much in “season”! Actually could be obtained easily all year round!
Here is a Japanese (and Italian?) inspired vegan (and vegetarian) recipe for the hot days of summer!
Choose your ingredients well, striving for the best and organic, if you can!
INGREDIENTS: For 2~ people
-Tofu: half a standard block~200 g
-Basil: 6 medium leaves
-Olive oil (EV): 2 tablespoons
-Lemon juice: 1.5 tablespoons
-Balsamico vinegar: 1 teaspoon
-Sugar: 1/2 teaspoon
-Salt & black pepper: as appropriate
-Press water out of tofu (cover it with a clean cloth and a weight on top).
Cut tomatoes, tofu and avocado in same size chunks/cubes (important!).
Think of final look!
-Cut basil in small enough bits for easy mixing.
-Mix all marinade ingredients in a large bowl.
-Add tofu, tomato, avocado and cut basil. Mix delicately. Cover with cellophane paper. Keep in fridge long enough to chill or until you serve.
-Try to be inventive on presentation!
-So easy and yummy!
-Peel skin off tomato if too hard. Choose “fleshy” tomatoes with a little water and seeds as possible. Take the later off if possible.
-Choose a particularly aromatic lemon juice. Meyer would be interesting!
-Keep basil leaves handy for decoration! Mint could be interetsing, too!
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