Mock Greek Salad
4 Ounces firm tofu
2 Tablespoons umeboshi vinegar
4 Cups (chopped into 1/2-1 inch pieces) Nappa cabbage
1/2 medium cucumber, sliced into 1/4 inch thick half moons
1/4 Red onion, sliced into thin half moons
8 Kalamata olives, sliced lengthwise into quarters
Crumble tofu and mix with 1 tablespoon of the vinegar. Set aside. Add the other tablespoon of ume vinegar to the nappa cabbage, cucumbers, and red onion in a large bowl or pickle press. Massage them all together with your hands until the vegetables begin to “sweat”. Press the mixture in a pickle press or create pressure by placing a plate on the vegetables and a heavy weight on the plate. Press for 20 minutes(or, for a lighter dish, don’t press at all). Pour off excess liquid (rince if too salty for your taste). Add olives and crumbled tofu. Serve.
– I’m a big fan of pressed salads! This one went over well. I blanched my tofu first though. I like the flavor better and it’s easier to digest.
All recipes are printed with permission from Jessica Porter