“Kind of” Caprese Salad Recipe

“Kind of” Caprese Salad Recipe:

Protein breakdown:
Beans: 23.4g
Tofu: 46g
Nooch: 4g
= 73g
/ 2 = 36g

Ingredients:
360g butterbeans, from 1.5 tins, drained and rinsed.
4 large salad tomatoes, sliced
Large pinch of sea salt to season the sliced tomatoes
25g fresh basil leaves, roughly torn

Tofu feta:
280g extra firm tofu
1.5 tbsp extra virgin olive oil
2.5 tbsp nooch
1/2 tsp sea salt
1/2 tbsp oregano
Juice of one lemon or 1.5 tbsp
1 clove garlic, grated
Freshly cracked black pepper

Tomato dressing:
One large, slightly squishy if possible salad tomato, grated (use a box grater and discard the skin – or eat it – up to you)
2cm piece of shallot, grated
1 garlic clove, grated
1 tbsp extra virgin olive oil
1/2 tsp sea salt

Method:

Give the tofu a good squeeze, wrapped in kitchen paper, to drain off any excess water.

In a medium mixing bowl or food prep container with a lid, crumble to tofu into small irregular pieces with your hands. Add the rest of the ingredients and combine with a spoon, or shake the container with the lid on. Season to taste, leave in the fridge whilst you make the rest.

Now make the dressing. In a small bowl, whisk the grated tomato pulp, grated shallot, garlic, olive oil and sea salt. Season to taste.

Slice the tomatoes and season with a pinch of salt. Leave to sit for 2-3 mins.

In a large salad bowl, add the drained and rinsed beans, the tofu feta, chopped tomatoes, basil and dressing. Toss to combine, serve with more black pepper, extra virgin olive oil and salt if you need it.

#nocooking #summerrecipes #easyhealthymeals

If turning on your oven or your stove at the moment to cook is the last thing you want to do, then this is the series for you. Welcome to 3030 summer edition. 30-inute meals with over 30 g of plant protein and no heat required. This is a kind of capreso salad. I say kind of because I’ve added white beans and swapped mozzarella for tofu feta just to up the protein content. It’s basically just chopped tomatoes, beans, tofu, feta, plenty of basil, and I finished it with a dressing made of grated tomatoes, shallots, garlic, plenty of extra virgin olive oil, black pepper, and flaky sea salt.