Mixed Baby Green Salad with Crispy Tofu

In Main Courses, Salads, vegan on March 27, 2010 at 7:05 am

I love love love this salad.   It has great texture and great flavour!  The salad is layered like so:

– mixed baby greens; shredded beets and carrots (and any other veg you’d like to add.  I added diced cucumbers this time, sometimes I do roasted red peppers!);  sauteed crispy tofu (recipe to follow); and tahini dressing (recipe to follow).

Tahini Dressing (for one)

1 tbsp tahini

1 tbsp gluten free tamari (or regular if you aren’t GF)

1 tbsp lemon juice (must use real lemon, or else the taste is totally thrown off)

2 tsp oregano

2 tsp water

-Note: You may have to adjust these to get it to the consistency you like.  I don’t measure the ingredients normally, but I taste it along the way to see what I need to add more of.

Crispy Tofu (for one)

2 tsp olive oil

2 tsp gluten free tamari sauce

1 serving extra firm tofu, cut into small squares

few dashes of nutritional yeast

Spray frying pan with olive oil, turn element to med-high heat. When hot, add in tofu.  Saute until crispy on all sides (you will have to watch the tofu, turning it every few minutes or so).  This should take 10-12 mins.  Turn down heat to medium, add in a few dashes of tamari sauce. Sprinkle nutritional yeast on tofu and toss to coat.


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