Heirloom Tomato Salad with Cracked Pepper Tofu & a Kumquat Vinaigrette
3 heirloom tomatoes, sliced
1 small shallot, thinly sliced
pea shoots for crunch and presentation
Cracked Pepper Tofu
6 ounces(1/2 package) of organic extra firm tofu, cut into thin squares
olive oil
cracked pepper
sea salt
Method
Preheat oven to 425
Cover baking sheet with natural parchment baking paper, place tofu squares on paper, drizzle olive oil over top. Use a brush, spoon or your hands to coat tofu with oil. Sprinkle sea salt and crack pepper over squares flip and repeat on other side. Bake for 20 minutes, remove from oven when edges of tofu are slightly golden. Set aside and let cool
Kumquat Vinaigrette
8-10 kumquats, cut and seeded (leave the peel on)
1 teaspoon of Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
pinch of sea salt
1/4 cup extra virgin olive oil
Method
Place the kumquats into a small food processor and pulse a few times until they are finely chopped. Add the shallot, dijon, honey, and salt. Pulse a few more times until nearly smooth. Add the olive oil and blend. Add salt if necessary. The texture will be somewhat thick
Veda
Heirloom tomatoes are a rich source of vitamin C, which helps nourish the adrenal glands, reduces stress and boost the immune system. Studies show that organically grown tomatoes show higher nutrient levels of lycopene, a kind of carotenoid that plays a role in the prevention of cancer. And If you're going to eat tofu, make sure it's organic and sprouted. It contains more protein, calcium, and iron than regular tofu.