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)