Tomato, Basil and Tofu Salad

I have been enjoying concocting salad recipes. In the process, I have lost count on the number of salads that I have prepared. It suffices to say that each one is more interesting (and tasty) than the next. This salad called for feta cheese. I could have substituted the dairy with vegan cheese. However, my constant worry is that nut cheese may take the daily permissible quota of nuts and seeds way beyond limits. And, doctors always advise that the salad should be the largest portion of the meal. So, I just substituted the feta cheese with tofu. And was delighted with the end result. I suspect that a cashew cheese would have tasted even better – but with the attendant complications. Of course, I do intend to try this with cashew cheese some time in the future. But that is for another day. Meanwhile, do enjoy this great tasting salad.

Tomato, Basil and Tofu Salad

1 cup tomatoes, cubed
1/4 cup basil, roughly torn
5 tbsp crumbled tofu
3/4 cup cucumber cubes
1/2 tbsp apple cider vinegar
1 tbsp sunflower seeds, to garnish
Salt and freshly ground black pepper, to taste
Combine all the ingredients, except the sunflower seeds, in a deep bowl
Toss well
Garnish with the seeds
Serve immediately

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