SERVES:
4
INGREDIENTS:
approx. 3 cups rough chopped tomatoes or halved cherry tomatoes
approx. 3 cups sliced cucumber
1 Tbs finely minced peeled fresh ginger
1/3 - 1/2 cup chopped fresh basil
1/2 block firm tofu, well drained and cubed
1/3 cup roasted cashews or peanuts
3 Tbs olive oil
1 - 2 Tbs rice ine vinegar or white vinegar
PROCEDURE:
Rough chop the ripe tomatoes, thinly slice the cucumber (deseed it first if you like), chop a little handful of fresh basil, finely mince about 1 Tbs of so of peeled fresh ginger and use a knife to cut 1/2 of a block of firm tofu into bite size pieces.
Make sure that you drain the tofu really well before you cube it and using the tofu, instead of the cheese in this recipe, makes this a vegan recipe.
Add the tofu to a large mixing bowl and add the tomato and cucumber and add the chopped basil and minced ginger.
Add a good splash of extra virgin olive oil and a little splash of rice wine vinegar or white vinegar and gently toss to combine.
Adjust the seasonings to taste on that and then serve it up family style in a serving bowl with an optional sprinkling of toasted cashews or peanuts over the top.
HINTS:
Substitute cilantro for the basil if you like.