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Summer carpaccio


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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.

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Great the next day.
The tofu can replace the seitan.

(Thanks to Progetto Gaia)

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mi piace di più la versione con il seitan!!! ma è solo questione di gusto personale.

- valentina -

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