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.