Tasty little salad sticks, inspired by the Italian dish Insalata Caprese.
Dice the tofu into little cubes of just under an inch.
Put the olive oil, balsamic vinegar and some salt and pepper in a bowl.
Add the tofu cubes and gently toss the cubes until coated with the marinade. Let the mixture sit for half an hour.
Stick a cherry tomato, basil leaf and a piece of tofu on each cocktail stick. Squeeze them firmly together.
Serve the Mini Capreses on a big plate with an Italian white wine, a Soave would be ideal.
Recipe taken from the new Dutch ‘cooking and drinking’ book The Drunken Vegetarian (currently available in Dutch). By Hanny Roskamp, Yannick Slagter and Floor Overgoor. Photography by Klaus van den Berg.