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Tofu Salad with Tomato and Arugula
This tofu salad with tomato and arugula is super easy, looks gorgeous, and has fabulous fresh flavors. What a fantastic healthy, quick lunch or dinner.
Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 4
Ingredients
- 1 (12oz/340g) block extra-firm tofu, rinsed and drained
- 1/2 cup (120ml) filtered water
- 2 1/2 tablespoons coconut vinegar
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Celtic sea salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups (720g) chopped tomatoes
- 3 cups (60g) firmly packed baby arugula
- 1 tablespoon fresh lemon juice, plus more to taste
- Freshly ground black pepper and salt, to taste
Instructions
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Wrap the tofu tightly in a clean kitchen towel. Place it on a plate and stack some heavy (but stable) objects on it to press the moisture out. Let it press for 20 to 30 minutes.
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In a bowl, whisk together the water, vinegar, oil, salt, basil, and oregano.
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Unwrap the pressed tofu, pat dry, cut it into 1/2-inch (1.3cm) cubes, and place it in the marinade. Marinate the tofu in a sealed container for 4 hours in the fridge.
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Stir it around or flip the container every couple of hours. Drain the excess liquid from the tofu.
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In a bowl, toss the tomatoes, arugula, marinated tofu, and lemon juice together until well combined. Season with salt and pepper, and add lemon juice to taste.
Recipe Notes
Recipe from Vegan Bowl Attack! by Jackie Sobon
Photo by Trent Lanz; styling by Alicia Buszczak