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Salad with tofu and cherry tomatoes

Salad with tofu and cherry tomatoes

Wash the salad, drain it and break it into pieces. Wash the vegetables, then cut the radishes into slices, cut the pepper into cubes, finely chop the onion, and cut the tomatoes in half (or 4, if larger). Cut the tofu cheese into cubes and add it over the vegetables, then mix the composition lightly.

Add olive oil and salt to taste and mix gently.

Tofu cheese - 43 recipes

Tofu cheese recipes and various ways of preparation.

Legume derived from soybeans, tofu cheese is a substitute for meat. Tofu is, in fact, a source of excellent quality protein.

Tofu proteins - of vegetable origin and therefore non-animal - are still somewhat incomplete: therefore, it is best to eat tofu cheese with cereals (pasta, rice, wholemeal bread ..) for the proteins to be more assimilated by the body.

Tofu calories: 124 kcal, 3g carbohydrates, 14g protein, 8.7g lipids.

Being cholesterol-free, unlike meat, tofu contains even unsaturated fatty acids. These acids help lower bad cholesterol. In addition, tofu contains iron of vegetable origin, so less assimilated than that from animals. But, an intake of vitamin C (parsley, broccoli, kiwi, etc.) at the same meal will strengthen the assimilation of this vegetable iron.

"Tofu" soy cheese recipe (version I, for 2 servings)

Ingredients: 500g soybeans, two lemons, water

Soak the soybeans in cold water and leave for 12 hours. Then strain and pass through a blender or mincer. Place the composition in a bowl over which water is added so that the composition is well covered. Mix well, then pass the composition through gauze and squeeze well. This milk is boiled for 20 minutes on low heat, stirring constantly to avoid burning. Take the milk off the heat and squeeze the juice of the two lemons into it. Allow to cool, then pour the composition into a gauze. The ends of the gauze are tied together, two by two, and hung so that the cheese is squeezed well.

Tofu cheese recipe (version II, for 1 serving)

Ingredients: 1 cup soybeans, 1 teaspoon magnesium sulfate, 16 cups water

Soak the soybeans in water overnight. In the morning, drain and pass through a mincer or mixer with two cups of water. Squeeze through gauze. The rest of the water (14 cups) is added over the obtained liquid. Bring this milk to a boil and simmer for 20 minutes, stirring constantly to keep from burning. Remove from the heat and add the magnesium sulphate (add 1 teaspoon of magnesium sulphate to every 4 liters of milk). Allow to cool (while choosing the whey cheese), then pour the composition into a gauze, tie the four ends and hang to drain. (Magnesium sulfate is bought from the pharmacy.)

Salad with sorrel leaves, tomatoes and tofu cheese

A bunch of 3-4 tomato sorrel leaves, a few dried tomatoes marinated in oil, a packet of "tofu" soy cheese (my favorite is the one lined with paprika, it has a smoky taste and can be found in all supermarkets from new) 2 teaspoons capers 2 tablespoons extra virgin olive oil 1 tablespoon and soy salt.

Method of preparation

Everything is made extremely simple :)

The sorrel leaves are washed, the stalks are broken and placed on a plate. If they are large, break them with your hands and stop them with a tablespoon of olive oil.

Washed and cut into large slices (I cut mine in four, but it all depends on the size of the tomatoes) we arrange them over the sorrel leaves.

Over them come the dried tomatoes, finely chopped and the capers.

We cut the "tofu" cheese into cubes and put it on top.

Tofu cheese is a light, dietary product that brings us a considerable intake of protein, but without cholesterol, and when you add that it can be a very inspiring substitute for salads during fasting periods :)

Sprinkle with olive oil and soy sauce. We salt very carefully, because the capers and the soy sauce have enough salt.

Wakame seaweed salad and tofu

Wakame seaweed and tofu are not only important in miso soup, but are also found in large numbers in other Japanese dishes, from soups, salads or other hot dishes. Low in fat and calories, but rich in vitamins and protein, wakame seaweed is great for a balanced diet and keeping you fit.

I used these Wakame seaweed for my salad, which you can buy on the site They come frozen, in a transparent bag and weigh 1 kg. What I liked is that they are already marinated, you just have to think about what to put next to them. I made a big bowl of salad with tofu, cherry tomatoes and cucumber. Extremely good and filling. During this period, before Christmas, when our body must be as clean as possible of toxins and other madness, this salad is only good! But if you don't want my combination, you can eat it as such, besides sushi. For 2 large portions of salad you need: & # 8211 3-400 g wakame seaweed & # 8211 200 g cherry tomatoes & # 8211 half cucumber from that sea & # 8211 150 natural tofu Preparation: all you need is a large bowl, where you pour the seaweed, add the cherry tomatoes cut in half and the cucumbers cut into thin slices. Add tofu cubes over our salad. Serve it with great appetite!

Shrimp and avocado salad

Shrimp and avocado salad, a delicious salad, ideal for lunch or dinner. It is very easy to prepare and in addition, it is very healthy.

Ingredients for shrimp and avocado salad:

• 2 avocados
• 200 g cherry tomatoes
• 2 lemons
• 1 green onion
• 2 tablespoons olive oil
• Basil leaves
• Lettuce
• A bag of shrimp
• A cube of butter
• White wine.
• Salt
• Pepper.

How to prepare shrimp and avocado salad:

Wash, clean and finely chop all vegetables and greens. Wash and cut the avocado in half, and cut the core into slices. Mix all the ingredients, put them in a bowl and pour the lemon juice, olive oil and season with salt and pepper. Heat the shrimp in a little butter and white wine and put them in the salad bowl. Stir and serve.


  • 2 sachets of Quinoa Panzani
  • about 150 g of tuna in oil
  • 60 g pitted black olives
  • 100 g green pepper
  • 320 g of various cherry tomatoes
  • 50 g extra virgin olive oil
  • 1 teaspoon of quality vinegar
  • salt


  1. Boil Quanza Panzani in plenty of boiling water with a pinch of salt for 12 minutes over medium heat and let stand 5 minutes. Strain, cool with water and drain. Keep.
  2. Cut the washed tomatoes in half and add them to a large bowl. Add the chopped olives, the pepper cut into thin rings, the chopped tuna and the drained quinoa, already cooled.
  3. Season with olive oil, vinegar and salt to taste. Mix and serve quinoa salad with tuna, olive oil and cherry tomatoes.

Other recommendations:

  • Blueberry and Quinoa muffins
  • Rice pudding with nuts and caramel
  • Catalan rice cream
  • "Carbonara" butterflies with mushrooms
  • Butterflies with seafood
  • Butterflies with chicken, nuts and gorgonzola
  • Grated quinoa and cheese, with aioli sauce
  • Lasagna with salmon and spinach
  • Polenta with milk
  • Mamaliga in 3 minutes
  • Rolled polenta with 4 cheeses
  • Small with grilled polenta
  • Rice with breaded meat
  • Rice with pork ribs and peppers
  • Rice with shrimp and mussels
  • Rice with milk and vanilla pods
  • Rice with cinnamon and lemon
  • Italian style rice
  • Easter for children
  • Rigne feathers with chicken and mustard
  • Rice cakes
  • Quinoa with delicious vegetables
  • Risotto with mushrooms
  • Ham rolls stuffed with rice salad
  • Caesar salad with rice
  • Tropical fruit salad
  • Vegetable salad and Quinoa tricolor
  • Quinoa salad, avocado and chicken
  • Couscous salad with shrimp
  • Couscous salad with vegetables - Tabbouleh
  • Couscous salad with pomegranate
  • Rice salad with avocado and salmon
  • Rice salad with seafood
  • Rice salad with dehydrated fruits
  • Rice salad with sun-dried tomatoes and capers
  • Rice salad with salmon and pepper
  • Quinoa salad with anchovies and baked peppers
  • Quinoa salad with tuna and cherry tomatoes
  • Quinoa salad and beets
  • Salad in three colors with fusilli and tuna
  • Neapolitan spaghetti
  • Tagliatelle with "sun vegetables"
  • Tagliatelle with hot peppers and shrimp with lemon
  • Tagliatelle with lemon cream and tuna
  • Tagliatelle with vegetables
  • Rice tart with milk
  • Rice tiramisu
  • Stew with polenta

Avocado salad, cherry tomatoes and seafood

The leaf mixture is washed, drained and arranged on a plate. The cherry tomatoes are put whole or cut in two halves and arranged over the leaves.

Cut the pepper into slices and add over the tomatoes.

The avocado fruit is peeled and cut into long slices,

sprinkle with lemon juice and arrange carefully over the leaves, tomatoes and peppers.

Put the seafood in a saucepan with boiling water and boil for 6-8 minutes or according to the instructions on the package. When cooked, drain the water and allow to cool, then arrange on top.

Season the salad with salt, pepper and sprinkle with olive oil, a few drops of balsamic vinegar and lemon juice.

Ingredients Tart with Cheese and Cherry Tomatoes :

  • 400 grams of puff pastry or homemade puff pastry
  • 350 grams of fresh cow's cheese (or urda) or a cheese mixture to taste (eg 1/3 urda, 1/3 fresh cow's cheese, 1/3 crushed semi-salted cow's cheese)
  • 1 or +1 yolk
  • 2 tablespoons sour cream (minimum 30% fat)
  • fresh or dried basil and thyme to taste (I put 1 teaspoon of each)

Preparation Cherry Cheese and Tomato Tart:

1. Turn on the oven and set it at 190 degrees Celsius.

2. On the work surface sprinkled with flour, spread the dough with a rolling pin in a rectangle about 38 cm long. and about 22 cm wide. Around the dough rectangle, cut a strip about 2 cm wide. Place the dough on a tray covered with baking paper, grease the surface of the dough with the beaten egg yolk with 1 tablespoon of cold water and the narrow strip of 2 cm. it overlaps the edges all around, creating a border that is also brushed with yolk (the first image in the montage below). Prick the middle of the dough with a fork and place it in the preheated oven at 190 degrees Celsius.

3. As long as the puff pastry base is in the oven, prepare the cheese mixture, mixing homogeneously in a bowl of cheese with 1 whole egg, with sour cream, salt, pepper and herbs to taste (second image of the assembly below) .

4. Wash the tomatoes, peel them, and cut them in half.

5. After 20 minutes in the oven, remove the tray and with the back of a spoon press the puff pastry down on the entire surface framed by the narrow border on the edges. Immediately add the cheese filling and level and the tomatoes are distributed on the surface with the cut upwards. Sprinkle a few crystals of salt and as much sugar as you can between the shelves and the pointer on each half of the tomato, sprinkle the tart with olive oil and bake for another 10 minutes.

Allow to cool (to be barely warm or completely cold) and serve as an appetizer.

Bruschettas with leurd pesto, cherry tomatoes and tofu

It's a sad spring in which we can enjoy a few of the things that filled our lives before all this madness with the coronavirus began and what followed it.

I try to find reasons to be happy in everything and in general I succeed, and cooking is one of the things that I enjoy the most. My fascination for delicious meals born in 5 minutes from 2-3 ingredients is all the more intense the harder I get to some ingredients that were previously very handy for me.

Fortunately, in our city there are many farms in the area and many appraisals that make home deliveries, so we do not lack fresh greens. At the last order, I also asked for a few special bouquets of leurd to make a jar of pesto again.

It is a delicacy that we only enjoy during this period, for a few weeks, until the leurda ages, so I advise you not to miss it. The recipe for pesto de leurdă is already on the blog, you can find it by clicking on the photo below.

I've used pesto for pasta before. See below what intense color I got when I made tagliatelle with leurd sauce. And how good was this food so simple and fast! We don't even need more!

Video: VERY EASY, HEALTHY u0026 YUMMY Tofu u0026 Cherry Tomato Salad. Home Cooked Food @ Reignite with Yanti Lim.