Select Page
►  Makes 4 Servings
1  block (12 ounces, or 340 g) extra-firm tofu, rinsed and drained

1/2 cup (115 ml) water

11/2 to 2 tablespoons (23 to 30 g) sea salt

2    1/2 tablespoons (38 ml) coconut vinegar

2 tablespoons (28 ml) olive oi

l 1 teaspoon dried basil

1 teaspoon dried oregano

4 cups (720 g) chopped tomatoes

3 cups (60 g) packed baby arugula

1 tablespoon (15 ml) lemon juice

Pinch of freshly ground black pepper Pinch of coarse sea salt (optional)

Wrap the block of tofu tightly in a clean kitchen towel. Place it on a plate and stack some heavy (but stable) objects on it to press the moisture out. Let it press for 20 to 30 minutes.


In a re-sealable container or large zip-top plastic bag, whisk together the water, sea salt, coconut vinegar, olive oil, basil, and oregano.


Unwrap the pressed tofu, pat dry, cut it into 1/2-inch (1.3 cm) cubes, and place it in the marinade. Marinate it for 4 to 8 hours in the refrigerator, depending on how salty you would like it to be. Stir it around or flip the container over every couple of hours. Once the tofu is done marinating, drain it of the excess liquid and toss it together in a large bowl with the tomatoes and arugula.


Drizzle the lemon juice over the top of the salad and sprinkle on the pepper.


Chill for 30 minutes and then sprinkle with sea salt, if using, and serve.


Recipe Notes

If you do not have coconut vinegar, you should really get your hands on some! But if you cannot find it, try replacing it with 1 tablespoon (15 ml) apple cider vinegar mixed with 1 tablespoon (16 g) white miso paste.