Tofu with Tomatoes, Basil, and Mint
- 4 teaspoons sherry vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1/4 cup extra-virgin olive oil
- 14 ounces soft tofu, drained and cut into 1/2-inch-thick squares
- 2 pounds mixed ripe tomatoes, cored and sliced
- Coarse salt and freshly ground black pepper
- 1 tablespoon fresh basil, thinly sliced, plus leaves for garnish
- 1 tablespoon fresh mint, thinly sliced, plus leaves for garnish
- 2 teaspoons sesame seeds, toasted
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (1 tablespoon)
- Mint, fresh (1 tablespoon)
- Tomatoes, mixed ripe (2 pounds)
- Condiments
- Sherry vinegar (4 teaspoons)
Soy sauce, reduced-sodium (2 teaspoons)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Sesame seeds, toasted (2 teaspoons)
- Refrigerated
- Tofu, soft (14 ounces)
Preparation
Read recipe preparation on wholeliving.com
Social Stats
47.8Rating
1-100
1-100
6Tweets
11Facebook
Likes
Likes
0StumbleUpon
Views
Views
295PinterestPins
Recipe Stats
Published August 24, 2012 (5 months ago).
58 people saved this recipe.
