Folks, it’s been a really long time since I posted a salad recipe. It’s because I haven’t been eating them nearly as much as usual either….oops.
My normal salad appeal has just not been there lately. I’ve had plenty of veggies – roasted, in soups, cooked into all the curry dishes I’ve been eating lately!
But I’ve been slacking on raw greens. I read through the salad section of my blog ideas list, and this was the only one that sounded good to me! Shame on me. That’s fine, I’m going with it.
It was a really simple, fast, and totally satisfying salad. Maybe it’ll get me back on the salad track…
I actually had time to make this when I went home for lunch the other day. Love that!
serves 1
1 T avocado/vegetable oil
1 1/2 t minced ginger
2 cloves garlic, minced
1/2 C tofu, cubed
1 T soy sauce, tamari, or Bragg’s aminos
1 t maple syrup
2 C greens of choice
1 T candied pecans
2 T fried onions
1 T dressing (I used a Vidalia onion & poppyseed dressing I bought at Apple Hill!)
Heat a large nonstick skillet over medium heat. Add half the oil, then add the ginger and garlic and sauté for just 30 seconds. Remove and place in a little container. Put the skillet back on the heat, add the other half of the oil, and throw in the tofu. Cook until each side is lightly golden brown. Add the soy sauce and toss to coat. Add the maple syrup, and stir until the tofu is coated in the soy sauce and maple syrup. Add the ginger-garlic mixture back in and toss to coat.
Pile all your salad ingredients in a big bowl, with the tofu on top!
It’s just a really simple mix, but they go together really well. The flavorful tofu, and of course a generous helping of those crispy fried onions, were a great way to make salads appeal to me again!
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