Summer Tofu Salad


1/2 block tofu, pressed and cubed into small pieces

1-2 T lemon juice (juice of one lemon)

1 T EVOO (I use cold-pressed)

1/4  – 1/2 c olives (mix of your favorite – include some that are briny)

1-2 small scallions (whites and greens), diced

1 small tomato, seeded and cut into small pieces

Mix tofu, olive oil and lemon juice in a bowl. Cover and refrigerate for at least 30 minutes to marinate. Add remaining ingredients and stir to combine. Eat immediately or refrigerate for later. Keeps 1-2 days (at least).

One response

  1. Pingback: Tofu Two Ways | Veggie V's Vegan Adventure

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