Charred Fig and Arugula Salad with Lemon Tofu Feta

Charred Fig and Arugula Salad with Lemon Tofu Feta

veganuary.com

The natural sweetness of the figs and the sharp rocket lit up my mouth.. Here I’ve added a little fragrance with the basil and a good dollop of tofu feta, which makes it more of a light lunch salad

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Cooking tools:

  • Grill pan
  • Microplane
  • Citrus press
  • Colander
  • Chef's knife
  • Cutting board
  • Skillet
  • Mixing bowl
  • Whisk
  • Measuring spoon
  • Tongs
  • Spoon
  • Fork
  • Paper towel
  • Serving bowl
  • Plate

Ingredients

  • 3 handfuls of arugula leaves
  • Handful of fresh basil leaves
  • 6 ripe figs, quartered
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons toasted pine nuts
  • 1 tablespoon nutritional yeast flakes
  • Juice of ½ a lemon
  • ½ teaspoon lemon zest
  • 1 tablespoon olive oil
  • 14 oz. firm tofu, well drained, crumbled
  • 1 clove of garlic, peeled and crushed
  • Large pinch of sea salt
  • Pinch of cracked black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon brown rice syrup
  • ½ tablespoon balsamic vinegar
  • Pinch of sea salt
  • 1 tablespoon extra virgin olive oil

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