farmers market salad

WITH SMOKeD TOMaTO aND MOrI-NUTOFU VINaIGreTTe

Chef Scott Stroud, Jethro’s BBQ, Des Moines

Yield: 4 servings

Wood chips for smoking

3 heirloom tomatoes (cored and quartered) smoKing directions dressing ingredients

Start with 2 medium-sized disposable aluminum pans. Make small slashes in the bottom of one of the pans (about 10 – 15 slashes). In the pan with no slashes, add wood chips. Place pan with wood chips over burner on range or on barbeque grill. Turn up heat. Once smoking, place all tomatoes in the pan with slashes over smoking chips. Smoke tomatoes for 20 minutes. Remove and set aside to cool.

1 garlic clove, minced

¼ cup Mori-Nu Silken Tofu, soft

2 tablespoons red wine vinegar

¼ cup soybean oil

Salt and pepper to taste salad ingredients

In a blender, add the first four ingredients. Puree until smooth. Slowly drizzle in olive oil, salt and pepper to taste. Keep refrigerated until serving.

1-2 tablespoons soybean oil

1 cup tofu (firm, water packed), drained, cut into bite-sized pieces

1 cup white cheddar cheese, shredded into long pieces

1 cup prosciutto, sliced paper thin

2 ears sweet corn, corn kernels removed from cob

1 cucumber, peeled, cut into bite-sized pieces

8 cups arugula, or favorite greens garnish

In a small fry pan, over medium high heat, add soybean oil; heat. Add tofu cubes. Let them lightly brown on each side, until each cube is nicely browned. Set aside to top salad. In a large bowl, toss arugula in reserved tofu dressing. Divide between 4 salad plates. Top each plate with smoked tomatoes, cheese, prosciutto, corn and cucumber. Top with browned tofu cubes. Garnish plate with balsamic glaze and smoked paprika.

2 tablespoons balsamic vinegar

2 tablespoons white sugar

1 teaspoon smoked paprika

In a small sauce pan over low heat, add balsamic vinegar and sugar. Stir, reduce until thick to create homemade balsamic glaze.