by Levana Kirschenbaum

This salad is amazingly like its dairy counterpart using mozzarella or goat cheese, thanks to the capacity of the tofu to absorb the marinade flavors so thoroughly.

Ingredients:

1 pound extra-firm tofu, cut in 1-inch cubes

3 firm, ripe tomatoes, or 6 plum tomatoes, seeded and cut in wedges

1 cup sun-dried tomatoes, briefly soaked in cold water, squeezed throoughly dry, and cut into slivers

1/4 medium red onion, very thinly sliced

4 large cloves garlic, minced

1/2 cup fresh basil leaves, cut in thin strips

2 tablespoons tiny capers

1/2 cup nicoise olives

3/4 cup olive oil

1/3 cup red wine vinegar

1 tablespoon coarsely ground black pepper

Salt, if any (remember, the capers, sun-dried tomatoes and olives are salty enough)

2 bunches of arugula, washed, spun-dried and torn into bite size pieces

Directions:

1. Place the tofu, tomato wedges, sun-dried tomatoes, onion, garlic, basil, capers, olives, olive oil, vinegar, black pepper, and salt in a mixing bowl and combine gently. Marinate 2-5 hours.

2. Just before serving, add the arugula, toss gently and serve at room temperature.