Fresh Salad with Olive Tofu Balls

Anastasia

4 years ago

If you know me, you know that I love tofu. It is so versatile. And here’s another example how easy it is to turn bland tofu into something special. Like these yummy olive tofu balls.

This could be served as cute appetizer or finger food, but these tofu balls are perfect as a salad topping. It can easily replace fresh cheese, if you’re still missing it.

Pat dry tofu with paper towels and place it in a food processor. Add garlic clove, nutritional yeast, lemon juice, salt, black pepper and just enough plant milk to get things going. Blend until smooth. Stir in chopped olives and put the mixture into the fridge to firm up.

Prepare simple vinaigrette by whisking olive oil with vinegar and pinch of salt.

In a mixing bowl combine salad greens, sliced cucumber and the vinaigrette.

Divide the greens between two plates and top each plate with sliced tomatoes.

Take the tofu mixture out of the fridge. Scoop a spoonful of it and roll the ball about an inch in diameter. Then roll it in chopped dill and place the tofu ball over the salat greens. Repeat with the rest.

Serve the salad right away.

Fresh Salad with Olive Tofu Balls

Fresh salad with cucumber, tomatoes and cheesy olive tofu balls.

Author: Anastasia
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 minutes
Yield: 2
Category: Salad
Cuisine: International, Vegan

Ingredients

4 C salad greens, torn or chopped
2 small cucumbers, sliced
2 small tomatoes, sliced
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
pinch of salt

For olive tofu balls:

150g firm tofu (drained)
1/4 C green olives, finely chopped
1 garlic clove
1 tbsp nutritional yeast
2-3 tsp plant milk
1 tsp lemon juice
1/4 tsp salt
black pepper to taste
small bunch of dill, chopped

Instructions

Pat dry tofu with paper towels and place it in a food processor. Add garlic clove, nutritional yeast, lemon juice, salt, black pepper and just enough plant milk to get things going. Blend until smooth. Stir in chopped olives and put the mixture into the fridge to firm up.
Prepare simple vinaigrette by whisking olive oil with vinegar and pinch of salt.
In a mixing bowl combine salad greens, sliced cucumber and the vinaigrette.
Divide the greens between two plates and top each plate with sliced tomatoes.
Take the tofu mixture out of the fridge. Scoop a spoonful of it and roll the ball about an inch in diameter. Then roll it in chopped dill and place the tofu ball over the salat greens. Repeat with the rest.
Serve the salad right away.