Continuing from Yesterday: Seared Tomato and Tofu Salad with a Tropical Kick

Bula from Fiji.
It feels a little chilly in Fiji today.
When you walk out into the sun, the sunlight is strong and warm. But inside the house or in the shade, it gets quite cool—the kind of weather that makes you want to slip into a cozy long-sleeve shirt.

By the way, did you catch the tropical recipe I shared yesterday?

Recipe : Sun-Ripened Tomato and Tofu Salad with Toasted Coconut

Nutty, fragrant roasted coconut adds such a wonderful crunch to salads.
Ever since moving to Fiji, I’ve been absolutely obsessed with it. If you haven't tried it yet, I highly recommend giving it a go!

Today, I wanted to share a quick "day-two" variation using the ingredients left over from yesterday.

The base remains almost identical: cherry tomatoes, tofu, and coriander (cilantro).
However, I introduced one tiny twist today.

First, I gently seared the cherry tomatoes in a pan with a splash of olive oil to draw out their natural sweetness.
Once the tomatoes had cooled down a bit, I tossed them together with fresh tofu and coriander.

The seasoning is simple—just olive oil, salt, and black pepper.

But because I was craving a subtle, spicy kick today, I drizzled in a little bit of my favorite local find: "Fiji Fire Tropical Bongo Chili Sauce."