TIP: Marinate tofu for at least 3 hours
Ingredients (2 servings):
Shallot, finely chopped, 1 small
Garlic cloves, pressed, 2
Kalamata olives (pitted) - 1 tablespoon
Capers, 1 tbsp.
Olive brine, 3-4 tbsp.
Olive oil, 2 tbsp.
Light miso paste, 1-2 tbsp.
Dried oregano, 1 tsp.
Ground turmeric, 2 tsp.
Dried marjoram, 1 tsp.
Tofu, 200 g
Juice of 1/2 lemon
Cherry tomatoes, 2 handfuls
Apple cider vinegar, 2 tbsp.
Salt and pepper to taste
Instructions:
Mix shallots, garlic, olives, capers, olive brine, oil, miso paste, oregano, turmeric, and marjoram into a marinade.
Boil tofu in salted water for 8 minutes, let cool, then dice. Marinate tofu in the mixture for at least 3 hours.
Toss tomatoes with marinated tofu, season with salt and pepper.
Serve with 2 slices of wholegrain or gluten-free bread.
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