The tofu and cherry tomatoes salad is a perfect vegan main dish, ideal for summer. Accompanied by a slice of bread and a fruit, it represents a complete and balanced meal, to be consumed at home or outside, in the office, on the beach, during a mountain walk.
Fresh and light, this salad is very easy and quick to prepare, and once you’ve tried it, you won’t let it go.
It is often difficult to find a tasty and flavorful way to consume tofu, so besides this salad, you can also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: International
- Seasonality: Spring, Summer
- Energy 332.59 (Kcal)
- Carbohydrates 37.59 (g) of which sugars 9.35 (g)
- Proteins 10.06 (g)
- Fat 17.74 (g) of which saturated 2.41 (g)of which unsaturated 6.22 (g)
- Fibers 6.42 (g)
- Sodium 1,440.50 (mg)
Indicative values for a portion of 375 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tofu and Cherry Tomatoes Salad
- 2 red spring onions (from Tropea)
- 7 oz sweet corn, canned, drained
- 9 oz tofu
- 4.25 oz green olives (pitted)
- 14 oz cherry tomatoes
- 2 tablespoons soy sauce
- 2 sprigs thyme
- 1 sprig marjoram
- 1 pinch oregano
- 4 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 pinch salt
Preparation of Tofu and Cherry Tomatoes Salad
To prepare the tofu and cherry tomatoes salad easily and quickly, first drain the tofu from its preserving water and cut it into not too small cubes. Place the tofu in a bowl and season it with chopped thyme and marjoram, a pinch of oregano, three tablespoons of extra virgin olive oil, and soy sauce. Mash with a fork to roughly break the tofu and let it rest.
In the meantime, wash the spring onions, remove the root, and slice them not too thin. Sauté the sliced spring onions in a non-stick pan with the remaining tablespoon of oil for two minutes. Adjust the salt and sprinkle with balsamic vinegar, then turn off the heat and set aside.
In a large bowl, place the cherry tomatoes cut in half or wedges, pitted green olives, and well-drained sweet corn. Add the sautéed spring onion and marinated tofu and mix well. Taste and adjust the salt if necessary.
Serve immediately or store in the fridge, covering the bowl with plastic wrap until ready to eat.
