Italian Tofu Salad
  • ½ block tofu, pressed and cubed
  • 5 ounces mixed greens
  • 1 can chickpeas (save the liquid to make the cake recipe below!)
  • 1 cup cherry tomatoes
  • 1 cup cucumber slices
  • ½ cup Colavita Raspberry Wine Vinegar
  • ¼ cup Colavita Roasted Garlic Olive Oil
  • ¼ cup Colavita Sun-dried Tomatoes (in oil), chopped
  • Freshly ground black pepper
  1. Marinate the tofu in the leftover kabob marinade, or in your marinade of choice. Grill or pan fry the tofu until it’s crispy on all sides. Toss the tofu with the rest of the salad ingredients in a large bowl.
  2. Mix all of the dressing ingredients in a small bowl and pour over the whole salad, tossing to coat, or set on the side and let people add dressing as they want.
Recipe by Honest Cooking by Mercato Fabbrica at