Call me selfish, but I don’t like to share when it comes to salads. A BIG Salad is meant to be a meal, not a side dish. The key to a satisfying BIG Salad is to pile on different flavors and textures. Adding a protein is always a good idea, especially when it’s baked tofu. Purchased baked tofu will work in a pinch, but my Honey Sriracha Baked Tofu recipe is better.
Tofu BIG Salad Recipe
3 cups chopped lettuce (green leaf or romaine)
1/2 cup cut-up fresh tomato (I used mixed heirloom cherry tomatoes)
1/3 cup chopped sweet red pepper
1/3 cup chopped cucumber (peeled and seeded, if desired)
2 slices baked tofu, cut-up
1/2 teaspoon toasted sesame seeds
2 teaspoons olive oil
1 teaspoon rice vinegar
Few dashes tamari (soy sauce)
Place chopped lettuce in a large bowl. Arrange tomato, sweet pepper, cucumber, baked tofu and sesame seeds on bed of lettuce. Just before serving, drizzle salad with olive oil, rice vinegar and tamari; toss to coat.
Makes 1 BIG salad