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