1/4 cup of dried tomatoes in oil, drained and finely chopped
a large handful of fresh basil leaves, chopped
3 tablespoons of balsamic vinegar
1 tablespoon of dried tomato oil
Marinated tofu (falculatory)
2 tablespoons of water
1 tablespoon of nutritional yeast
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1/2 tablespoon of extra virgin olive oil or sundried tomato oil
1 teaspoon of dried parsley
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of garlic powder
1 teaspoon of salt
1/2 package of firm to extra-firm tofu
Preparation
Marinated tofu
In a resealable dish, combine all marinade ingredients except tofu.
Let stand in the refrigerator for at least 4 hours, ideally a full day. Stir a few times to distribute the marinade evenly.
Salad
In a bowl, put all the salad ingredients and mix well. Add the marinated tofu (or not). You may or may not add the liquid from the marinade that was not absorbed by the tofu. Mix well. Serve immediately or store in the refrigerator.
