Fresh Tofu and Strawberry Salad with Mosto Cotto

If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.

We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.

I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.

It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.

Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?

I am sharing this with Shaheen’s Eat Your Greens.

Fresh Tofu and Strawberry Salad with Mosto Cotto

1/4 container of fresh tofu, chopped into bite-size cubes
1/2 cup chopped and stemmed strawberries
1/2 cup cucumber,chopped into bite-size cubes
3 cups baby greens
1 tbsp mosto cotto, to drizzle (or your favourite balsamic vinaigrette)

1. Mix all ingredients together.

Serves 1.