Summer carpaccio
Carpaccio d’estate
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200 grams of tofu
2 bell peppers (1 red, 1 yellow)
1 cucumber
4 ripe tomatoes
1 celery heart
1 white onion
15 pitted black olives
1 dozen fresh basil leaves
1 pinch of ginger
1 lemon
salt and oil to taste
Sear the tofu for a few minutes in boiling, salted and acidulated with lemon juice.
Cut into slices and arrange a layer on a flat plate.
Cut all the vegetables into thin slices and diced tomato, then alternate layers with various vegetables.
Conclude with black olives, cut into thin rounds, a pinch of oregano and one of ginger and some diced tomato.
Season with oil, salt and lemon juice.
Let it marinate for about half an hour.
Great the next day. (Thanks to Progetto Gaia)
The tofu can replace the seitan.
