Roasted vine tomato and tofu salad

Friday, 10 June 2016  |  Admin

 

This healthy, summer inspired salad can be served hot or cold, and varies depending on the herbs you put with it. It serves two as a main dish and four as a side. Great for vegans and vegetarians! 

 

2 packs or long stems of vine tomatoes left on the stork (about 32 small tomatoes in total)

Half a block of tofu cut into 1cm chunks

Two cloves of garlic (optional) crushed

Two tablespoons of Tamari sauce

Two tablespoons of Merin (Japanese sweet wine)

A handful of finely chopped fresh rosemary or thyme (optional)

One tablespoon of fresh lime juice

Three tablespoons of olive or sesame oil

 

Rinse the tomatoes and place on a baking tray or ovenproof dish (we recommend a Pyrex dish).

 

Scatter over with the chopped tofu.

 

Make the marinade with the rest of the ingredients - put into a jam jar with the lid on and shake.

 

Pour marinade over the tomatoes and tofu and leave to stand for about 15-20 minutes, turning gently once to ensure the tofu and tomatoes are all coated.

 

Place in a pre-heated oven for 20-25 minutes or until the tomatoes look like plump prunes (but red!) and the tofu is beginning to brown.

 

Remove from the oven and either serve immediately on a bed of wild rocket or leave to cool and serve with any number of salad leaves; we love it with baby spinach and fresh basil.  The cooled marinade remnants can be drizzled over the leaves and used as a dressing. Try it with chives, fresh mint or even dill.

 

Tip: For another variation to a lovely summer flavour, put some chopped fennel into the roasting pan.