Ingredients:
- 3.5oz firm tofu
- Juice ½ lemon
- 1 tbsp soy sauce
- 2 tbsp Organic Sweet Black Olive Spread
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 3 tbsp olive oil
- 7oz cooked lentils
- 3 tbsp capers
- 10 cherry tomatoes cut in halves
- 1 tsp fine sea salt
- 4 fresh basil leaves chopped
- 2.5oz arugula
- Green and black olives
Preparation:
- Boil the tofu whole for 3 minutes with a pinch of salt. Drain and set aside until it cools completely on a plate with paper towels and a stack of small plates on top to help drain the water.
- When the tofu has cooled, cut into cubes and mix in a bowl with the lemon juice, two tablespoons of Sweet Black Olive Spread, a tablespoon of soy sauce, half a tablespoon of oregano, the garlic and 2 tablespoons of olive oil. Marinate for at least 20 minutes, but the longer, the more flavorful it will be.
- Wash and drain the lentils and mix with the capers and chopped basil and a tablespoon of olive oil, let marinate like the tofu, at least 20 minutes.
- Season the tomatoes with a teaspoon of salt and another of oregano, reserve in the refrigerator while the tofu and lentils are macerated.
- Serve the fresh and clean arugula on a big plate. Mix the macerated tofu and lentils and spread over the arugula bed. Add the seasoned tomatoes and dress with a little extra virgin olive oil and finish the dish with some black and green olives.
If you want to try something different, you can marinate the tofu with other products from our brand such as the Organic Sun-dried Tomato Pesto Rosso or the Organic Saffron and Orange Aioli.
