Ingredients Wood chips for smoking
3 heirloom tomatoes (cored & quartered)
Dressing Ingredients 1 garlic clove, minced
¼ cup Mori-Nu Silken Tofu, soft
2 Tablespoons red wine vinegar
¼ cup soybean oilSalt & pepper to taste
Salad Ingredients 1-2 Tablespoons soybean oil
1 cup wáter
packed firm tofu, drained, cut into bite-sized pieces
1 cup white cheddar cheese, shredded into long pieces
1 cup prosciutto, sliced paper thin2 ears sweet corn, corn kernels removed from cob
1 cucumber, peeled, cut into bite-sized pieces
8 cups arugula, or favorite greens
Garnish Ingredients 2 tablespoons balsamic vinegar
2 tablespoons white sugar
1 teaspoon smoked paprika
Instructions Start with 2 disposable aluminum medium size pans. Make small slashes in the bottom of one of the pans (about 10-15 slashes). The pan with no slashes, add wood chips. Place pan with wood chips over burner on range or on barbeque grill. Turn up heat. Once smoking, place all tomatoes in the pan with slashes over smoking chips. Smoke tomatoes for 20 minutes. Remove and set aside to cool.
Dressing Instructions In a blender, add the first four ingredients. Puree until smooth. Slowly drizzle in olive oil, salt and pepper to taste. Keep refrigerated until serving.
Salad Instructions In a small fry pan, over medium high heat, add soybean oil; heat. Add tofu cubes. Let lightly brown on each side, until each cube is nicely browned. Set aside to top salad. In a large bowl, toss arugula in reserved tofu dressing. Divide between 4 salad plates. Top each plate with smoked tomatoes, cheese, prosciutto, corn and cucumber. Top with browned tofu cubes. Garnish plate with balsamic glaze and smoked paprika.
Garnish Instructions In a small sauce pan over ow heat, add balsamic vinegar and sugar. Stir, reduce until thick to create homemade balsamic glaze.
Notes Yield: 4 servings
By Chef Scott Stroud, Jethro’s BBQ, Des Moines
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