Tomato Carpaccio with Tofu

This plant-based version of the Italian-inspired salad is super succulent with plenty of fat from olive oil. 

The tofu provides most of the protein along with choline, folate, copper, manganese and phosphorus.  A dollop of tahini brings a Mediterranean twist along with copper, phosphorus, calcium and iron.   The spinach adds folate, potassium and vitamin K1 while the tomato boosts vitamins A and C.


One serve provides 375 calories, 14 g protein, 31 g fat, 11 g of net carbs and P:E = 0.3.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.



  • 100 g tomato, thinly sliced
  • 1 tbsp pine nuts, toasted
  • 20 g spinach
  • Drizzle of olive oil
  • Salt and pepper
  • 100 g tofu


  • 1 tbsp tahini
  • 1 clove crushed garlic;
  • Juice of half a lemon


  • Place the sliced tomato on the plate.
  • Mix the tahini mayo ingredients together adding a little water to loosen if needed.
  • Dollop some on each tomato.
  • Sprinkle over the pine nuts.
  • Place spinach leaves in the center.
  • Heat a non-stick pan to medium heat and add the tofu, cook on both side until golden.
  • Place tofu on the bed of spinach.
  • Drizzle over olive oil and sprinkle with salt and pepper.

Suitable for

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