Herbed Tofu Tomato Salad

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free

If you want some awesome easy one-pot meals, Vegan Bowl Attack! by Jackie Sobon (vegan phenom behind Vegan Yak Attack) has you covered.

Jackie pulls together her experience working on other vegan cookbooks as a writer, recipe developer, and photographer, and builds on her Sweet Treats column for VegNews magazine to serve up a bonanza of brilliant bowls for breakfast, lunch, dinner, snacks, and desserts!

Bowl Food. It's a hashtag. It's a buffet for one. It's a way of life for Jackie, and in this book she shares 100 of her best plant-based creations that will feed every flavorful fancy in a hearty and delicious way. What I love most about this book is that Jackie just bowls right into it! (Pardon the pun.) This books is all about food, glorious, food, and lots of it.

Some of my favorite recipes are: apple pie smoothie bowl; loaded potato breakfast bowl; tofu scramble burrito bowl; biscuit nacho bowl; nectarine porridge bowl; zebra crepe bowl; plantain tots con mojo; tikka cauliflower chunks; crispy portobello strips; baked onion rings; walnut chorizo taco salad; wedge salad with pepita bacon; smoky corn chowder bread bowl; white bean garlic bisque; mean green ramen; buffalo chickpea mac n cheeze; spicy sushi bowl; jackfruit chili verde; upside down shepherd's pie; fish taco bowl; seitan satay bowl; kimchi bowl; amaretto cherry ice cream; pumpkin spice affogato; s'mores pudding bowl, and kiwi pistachio mousse bowl.

It was challenging picking just one recipe to feature, but I settled on this raw herbed tofu salad. The salty, herbed tofu cheese, the ripe tomatoes, and the peppery arugula is a satisfying meal doubles as a great side dish. If you want your tofu saltier, marinate the tofu for up to 8 hours. The marinated tofu goes really well with all kinds of other salad combos, too. I've been popping it into my mouth like popcorn!

Snag your copy of Vegan Bowl Attack! and learn more about Jackie Sobon.

Herbed Tofu Tomato Salad

Herbed Tofu Tomato Salad

Serves 4240 MINS
  • 1 (12ounce/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
  1. 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.
  2. In a bowl, whisk together the water, vinegar, oil, salt, basil, and oregano.
  3. 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.
  4. Stir it around or flip the container every couple of hours. Drain the excess liquid from the tofu.
  5. 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 from Vegan Bowl Attack! by Jackie Sobon
Photo by Trent Lanz; styling by Alicia Buszczak




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