Balsamic Beancurd

Was trying to differentiate between sourish #tofu that has gone bad vs the naturally #acidic tang of #balsamicvinegar. Seriously, I couldn't tell it apart; it just hits you in every bite 😅 Decided to give them the benefit of the doubt. Prolly my screwed tastebuds and mind playing against each other. I mean, its #healthy real food, whadya expect? Tiny pieces of dolled-up #beancurd (#cherrytomatoes + #cucumber + #alfalfa) priced at $9 with more than a sprinkling of vinegar (better submerged in olive oil) and #alliumfree do-able. I like my #tofu styled Chinese though, matter of preference

It’s like a western-twist/take on Chinese tofu cold dish with the balsamic vinegar dressing. Slightly spicy perhaps due to the onion? Pretty good!

Truly amazing flavourful beancurd side dish topped with baby tomatoes, cucumber and olives. Perfect dish to start the meal with.

Interesting way to cook tofu - I usually just coat it in soy sauce and chuck them in the oven 😅 not for those who aren’t too big of a fan of a cold vinegar taste! Join me in the 30 day October challenge and show everyone why #veganisnotscary comment below if you’re taking part too!

This warm salad is an understated entree to the main course. The acidity is well balanced and balsamic taste was not overwhelming. My heart was properly warmed by the time the last piece of beancurd was devoured.