1/4 cup (60 ml) dried tomatoes in oil, drained and finely chopped
A large handful of fresh basil leaves, chopped
3 tablespoons(45 ml) balsamic vinegar
1 tablespoon (15 ml) dried tomato oil
Marinated tofu (optional):
2 tablespoons (30 ml) water
1 tablespoon (15 ml) nutritional yeast
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) apple cider vinegar
1/2 tablespoon (7.5 ml) extra virgin olive oil or sundried tomato oil
1 teaspoon (5 ml) dried parsley
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) salt
1/2 package of firm or extra-firm tofu
Preparation
Marinated tofu:
In a resealable container, combine all the ingredients for the marinade, except the tofu.
Cut the tofu into slices about 1/2 inch (1 cm) thick. Pat dry by pressing the tofu between two sheets of paper towel. Cut the tofu into cubes about 1/2 inch (1 cm) thick. Transfer to the container, close the lid, and shake to thoroughly combine.
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.
