Tofu carpaccio
Carpaccio di tofu
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For 4 people
300 g of tofu
50 g of mushrooms in oil
50 g of pitted olives
2 Tablespoons extra virgin olive oil
2 tablespoons of organic tomato sauce and without salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1 tsp chopped parsley
Cut the tofu into thin slices and arrange on a large baking sheet.
Roughly chop the mushrooms and olives, then pour into a bowl and mix them with the rest of the ingredients.
Using a spoon, spread the mixture on the slices of tofu.
Let it sit for a few hours before serving.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan. Ricetta pubblicata nel volume "La Cucina Diet_Etica", di Emanuela Barbero e Luciana Baroni, ed. Sonda
