Heat virgin coconut oil with the grape tomatoes on a low flame to avoid hot oil splashing as tomatoes may burst open. Drain and cool.
Triple wash the watercress and purslane, if using. Place in salad spinner and spin dry.
Remove the larger stems of the purslane. Chop the watercress and purslane and add to large bowl.
Cube tofu if using.
Combine all ingredients, sprinkle with toasted sesame oil (a little goes a long way so start with just a teaspoon full). Add a little shoyu (a little goes a long way as well) and toss. Taste and add more sesame oil and shoyu if needed.
Please note: the above source is for the image only. Recipe by program coordinator Alexandra Haban.
Virgin Coconut Oil
Bundle of watercress
Toasted Sesame Oil