Chunky Salad with Garlic Dressing

Lunch salad for 2

Ingredients:

• Garlic Tofu:
  • 1 14oz block of tofu
  • 1 Tbsp vegetable oil
  • Coarse salt
  • 1 tbsp dried garlic flakes or 1 tbsp minced fresh garlic
  • 1 tsp cayenne pepper or paprika
  • 1 tsp sumac
• Sweet basil dressing
  • A large handful of basil leaves (more the better)
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • Pinch salt
• 1 cup shredded cabbage
• 2 large handfuls of large cut cauliflower florets
• 1/2 cup red bell pepper cut into strips
• 1/2 cup green pepper cut into strips
• 1/2 cup carrots, thinly sliced

Method:

• Drain and press the tofu between 2 plates and place a weight on top to squeeze out all the water. Leave it for half an hour or more. (Keep an eye on it as the tofu tends to wobble causing the weight to fall)
• Make the Dressing:
  • Blend all the ingredients for the dressing until smooth. Taste and adjust as desired.
• Make the Garlic Tofu:
  • Cut the tofu in to 1/2 inch thick strips
  • Heat oil in a wide pan on medium heat, add the minced or dry garlic and saute for a min until fragrant
  • Place the tofu in a single layer in the pan and lower heat
  • When golden on one side, turn over and cook on other side until golden
  • Sprinkle with salt, sumac and cayenne pepper/paprika and coat on both sides
  • Remove the tofu on to a plate
• Assemble the salad just before serving
  • Toss the vegetables with the dressing and plate
  • Place the tofu strips on top and serve