1lb firm tofu, drained and cut into cubes
1t salt
olive oil
1/4c green onion, minced
1 1/2c grape tomatoes, halved
1/4c fresh basil, chopped
2T lemon juice
pepper to taste
mixed greens
Salt tofu and set aside.
Saute onions in a small amount of olive oil. Add salted tofu and saute until slightly brown, approximately 3 minutes.
Combine tofu & onion mixture with tomatoes, basil, lemon juice, and pepper.
Chill for several hours (best if overnight).
Plate individual servings by topping mixed greens with tofu mixture.
Appetizer variation:
Serve tofu mixture on individual leaves of Belgian endive.
Adapted from a recipe by Marilyn Diamond in The American Vegetarian Cookbook:
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