Tomato and tofu starter

Prep 10 min
Total 10 min
Serves 4

When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.



2 tsp
1 1/2 tsp
cider or sherry vinegar
1 tsp
sunflower or canola oil
1/2 tsp
Pinch of
sea salt, plus more for garnish
Pinch of
1 300-g pkg
soft tofu
1 cup
cherry tomatoes, sliced
green onion, thinly sliced
1/4 tsp
toasted sesame seeds


  • WHISK soy, vinegar, sunflower oil, sesame oil, salt and pepper in a small bowl.
  • PAT tofu dry with paper towel. Thinly slice, then transfer to a large plate, fanning out in a line. Drizzle half the soy dressing overtop.
  • SCATTER tomatoes over tofu and drizzle with remaining dressing. Sprinkle with green onion, sesame seeds and more sea salt.



Calories 72
Protein 6 g
Carbohydrates 3 g
Fat 5 g
Fibre 1 g
Sodium 158 mg
Good source of folate

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Issue: September 2017

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Photo credit: Photo, Erik Putz.

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