Tofu caprese with rocket-herb salad

Name: Tofu caprese with rocket-herb salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Spring onion; 1/2 bunch Basil; 2 Federation Rocket salad (about 60 g each); 125 g Mozzarella; 100 g dried tomatoes in oil; 400 g Naturtofu; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 3 TABLESPOONS light balsamic vinegar; 1 TABLESPOON liquid honey

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Spring onion
1/2 bunch Basil
2 Federation Rocket salad (about 60 g each)
125 g Mozzarella
100 g dried tomatoes in oil
400 g Naturtofu
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
3 TABLESPOONS light balsamic vinegar
1 TABLESPOON liquid honey

Directions

1
Onions clean, wash and cut into thin rings. Wash the basil, shake dry and pluck the leaves. Sort the arugula, wash and drain well.
2
Drain the mozzarella. Cut into 8 thin slices. Drain the tomatoes while collecting the oil. Cut the tofu into quarters. Cut a pocket into each piece. Salt the tofu. Put 2 tomatoes, 2 mozzarella slices and 2-3 rocket leaves in each pocket.
3
Heat the oil in a large frying pan. Fry the tofu for about 3 minutes on each side. Drain on kitchen paper.
4
For the vinaigrette, mix vinegar, honey, some salt and pepper. Fold in 3 tablespoons of tomato oil. Mix the rest of the rocket, spring onions, basil and vinaigrette. Arrange tofu slices and salad.