In an effort to get creative with my strawberry supply, I developed this sweet/savory dish featuring the fruit of the moment. It’s baked tofu slices topped with a strawberry salsa made with raspberries, green apple, and a touch of red onion. The sweetness of the fruit works so well paired with some balsamic sauteed swiss chard and some starchy rich farro (and don’t the colors looks gorgeous together too?!).
This salsa would also be amazing with tortilla chips, with cinnamon sugar pita chips, or on top of vanilla ice cream! Hubby kept saying this dinner tasted like dessert. There’s really no reason why fruit shouldn’t be allowed to play during dinner time, and especially during strawberry season. Next time you’re craving something fresh, sweet, and summery, try out this healthy dish!
1 pint strawberries, washed and diced (or about 1 1/2 cups diced strawberries)
1/3 cup raspberries
1 green apple, cored and diced
1 Tbsp sugar
1 1/2 Tbsp strawberry preserves
1/3 cup red onion, diced
1/4 tsp salt
1 Tbsp lime juice
1 package tofu, drained and pressed firmly to remove moisture
To make the strawberry salsa, in a large bowl mix together diced strawberries, raspberries, diced apple, sugar, preserves, red onion, salt, and lime juice. Cover with cling film and let marinate in the refrigerator (this is even better if it’s made ahead — the longer it sits, the sweeter and juicier it gets!).
Preheat oven to 375 degrees. Slice pressed tofu into 1/2 inch slices. Line a large baking sheet with parchment paper. Place tofu slices on a baking sheet and lightly brush with olive oil and sprinkle with salt. Turn slices over and repeat on the other side. Place in the oven for 12 minutes, flipping slices over halfway through. Once lightly browned and slightly crisped around the edges, top each tofu slice with 2 Tbsp strawberry salsa. Place back in the oven for another 10-12 minutes.
Serving suggestion: farro and balsamic sauteed swiss chard