Before summer’s over, try my fresh take on a summer fresh corn and tomato salad with Hodo Moroccan tofu cubes, arugula, scallions, cayenne, salt and pepper, and your best olive oil. Try it tonight!

Ingredients

1 package of Hodo Moroccan tofu cubes

2 ears of corn

1 cup of grape tomatoes

2 scallions (green onions), thinly sliced

salt, pepper, and cayenne pepper to taste

extra-virgin olive oil

1 cup arugula

To assemble:

Heat a small frying pan over high heat and add tofu and its marinade. Cook until golden and crisp on all sides, stirring occasionally.

Meanwhile, cut kernels off corn and add to a medium bowl. Slice tomatoes in half, lengthwise, then add to the bowl. When tofu is done, allow to cool slightly, then add to the bowl along with the scallions, toss, and season to taste with salt, pepper and cayenne. Turn onto a platter, then drizzle with olive oil and garnish with arugula.

Thanks for coming by! Inspired?

Cookbook coming March 2021! Spicebox Kitchen, Hachette.

For information about my healthy cooking classes, please visit (and Like!) my Facebook page: www.Facebook.com/TheDoctorsSpicebox.  For those of you in the San Francisco Bay Area, we hope to be back in action in the Thrive Kitchen as soon as possible. In the meantime, I am trying to get a virtual platform for our classes, and will share more recipes on my new YouTube Channel— please subscribe!

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