Summer salad with basil dressing
Ingredients:
- 1 14oz block of extra-firm tofu
- 1 Tbsp vegetable oil (or extra virgin olive oil)
- 2 large handfuls of arugula or spinach, washed and drained
- 2 large ripe tomatoes, washed and cut in to wedges
- 2 avocados, washed and cut in to wedges
- About 1/4 cup of microgreens or chopped herbs to sprinkle on top
- 1/4 cup walnuts or macadamia nuts
- For the dressing (enough to save for a couple more meals):
- 2 cups packed basil leaves, washed
- 4 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1 cup extra virgin olive oil
- A generous pinch of white sugar
- sea salt to taste
- freshly ground black pepper to taste
Method:
- Prepare the dressing:
- Pulse all the dressing ingredients in a blender until smooth. Add sea salt and black pepper to taste. If the dressing is too thick, use more oil or a little bit of water and mix
- Prepare the tofu strips:
- Drain the tofu of all water by placing the block of tofu on dish and placing something heavy on top for a couple of hours
- Slice the tofu in to 1/4" thick slices
- Place a wide pan on the stove and add a tablespoon of oil
- When the oil is hot, place the tofu slices and turn the heat to medium or low
- Flip the tofu after 5-7 mins to the other side until it is evenly golden on both sides
- Sprinkle with sea salt and pepper and slice further into thin strips
- Assemble the salad:
- On two salad plates, place a large handful of arugula each
- Place half the sliced tomato, sliced avocado and as much tofu strips as you want on each plate. (Save the remaining tofu strips for another meal)
- Sprinkle microgreens and nuts on top
- Drizzle with the green dressing and enjoy