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Provide pkg(1lb) momen(firm) tofu.
Use tomato, sliced.
You need to prepare salt.
You need Coriander, chopped.
Provide Drizzled of sesame oil.
Use Sprincle of pepper.

In this vegetarian salad recipe, the tofu is pressed first, which concentrates its subtle soy flavor and improves the texture by removing some of the water. But what really makes this recipe special is the Parmesan cheese crust that transforms the tofu into a soft, cheesy "crouton." Tofu, tomato, cucumber and kidney beans tossed with salad dressing and basil. salt and freshly ground black pepper, to taste. In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu and basil. Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet.

Coat the tofu with salt..
Wrap the tofu with paper towel, press it under weight to drain. I use a stoneware bowl. Sit in fridge half day/overnight..
Slice the tofu and a tomato in bite size pieces. Arrange them on a platter in an alternating pattern..
Scatter chopped coriander leaves over the tofu and tomato. Sprinkle with several grinds of pepper, drizzle sesame oil over them. Serve immediately..

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. This tofu salad with tomato and arugula is super easy, looks gorgeous, and has fabulous fresh flavors. This is such a great lunch or dinner in the hot weather. I found this tofu salad in Vegan Bowl Attack! by Jackie Sobon. If you want some awesome easy one-pot vegan meals, this book has you covered!

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