Recipe by Michael Weldon
Serves – 4
Prep Time – 15 mins
Cook Time – 5 mins
Ingredients
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2 large truss tomatoes, peeled and diced
1 punnet of cherry tomatoes, diced
1 tub semi sun-dried tomatoes, diced
¼ cup green olives, diced
2 tbsp baby capers
1 shallot, finely diced
Squeaky Gate extra virgin olive oil
Pinch of sea salt
Pinch of black pepper
1 block of silken tofu
1 tbsp Coles soy sauce
1 tsp Maggi sauce
2 sheets of nori, toasted over a flame
¼ cup toasted breadcrumbs
Method
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Lay the tofu in a tray and press with a plate and a can from the pantry to squeeze out excess moisture.
Once pressed, place the tofu in a bowl and blend it with the soy sauce, Maggi sauce, and sesame oil. Keep the mixture chilled in a tub.
In a large mixing bowl, combine the diced truss tomatoes, cherry tomatoes, semi sun-dried tomatoes, olives, capers, and shallot. Season with olive oil, salt, and pepper.
To serve, spread the tofu on the base of a bowl, then top it with the tomato mixture to fully cover the tofu. Garnish with the toasted nori, crushed into small pieces, and the toasted breadcrumbs.
