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!
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
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.
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