Zucchini ribbon salad

Ingredients

• 8 sun-dried tomato halves
• Warm water, to soak the tomatoes, and salted water for blanching
• 1 zucchini (ideally thin and long)
• 200 g extra-firm tofu
• 2 tablespoons oregano
• 4 medium tomatoes
• ½ cup chopped walnuts (or cashews, almonds or pistachios)
• Raspberry vinegar (or balsamic)
• A few drops of sesame or olive oil
• Freshly ground black pepper
• Salt

Missing an ingredient?

• What to use instead of olive oil
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Instructions

1. Soak the sun-dried tomatoes in warm water.
2. Bring plenty of water to a boil with a small handful of salt. Wash the zucchini, cut it in half lengthwise and shave thin ribbons with a vegetable peeler. Blanch them for 30 seconds in the boiling water and drain them.
3. Drain the tofu and pat it dry with paper towels, cut it into small cubes and roll them in a plate with the oregano, so they're coated on all sides.
4. Finely chop the sun-dried tomatoes and cut the fresh tomatoes into quarters.
5. Roll the zucchini ribbons into cones and arrange them on a large plate. Fill each cone with 1 level teaspoon of chopped walnuts.
6. Put the tofu and tomato in the center and scatter the sun-dried tomatoes over the whole salad.
7. Just before serving, dress it with the vinegar, a few drops of oil and freshly ground black pepper.

Nutrition facts

Approximate, per serving (about 242 g). Calculated with data from USDA FoodData Central.