Silken Tofu Salad with Tomato and Bacon
This recipe is, at its simplest, a no-cook recipe (which is great news for all of us at home). In fact, the only task required to complete this dish is assembly. This quick fix yields a meal so simple and delicious you’ll want to eat it every week at the very least. Cold tofu dishes are quite common in Japan, and Sachi's dad used to make this dish for her and her sister every year just as soon as it would start getting warm outside. Enjoy it with a steaming bowl of rice and gasp in amazement at the delectable meal you've just created without so much as touching a burner!
Serves 3-4
Ingredients
1 package silken tofu, drained and cut into pieces
1 tomato, chopped
4 slices Local Roots bacon
3 Tbsps. soy sauce
1 handful Local Roots baby greens, like Swiss chard or spinach
½ lemon, cut into wedges
4 scallions, chopped
Directions
1. Fry the bacon. Start in a cold pan to render the fat and cook on medium low, flipping frequently until crispy.
2. Drain on paper towels and set aside.
3. Cut or crumble the bacon once it is cool.
4. Arrange the baby greens on a large plate.
5. Lay the pieces of tofu a top the greens, followed by the tomato, bacon pieces, and scallion.
6. Drizzle the soy sauce over the whole dish, and garnish with lemon wedges.
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc
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