Chakra Rainbow Salad
Ingredients
- 1 14 oz package extra firm tofu
- 8-12 cups spinach
- 12 radishes, sliced
- 4-6 carrots, thinly sliced
- 1 yellow bell pepper, diced
- 4 stalks celery, diced
- 1 small head broccoli, chopped
- 1 pint blueberries
- 1/4 head cabbage, sliced thinly
- 4 tbsp. sesame seeds
Ginger Sesame Dressing
- 1/2 c. plus 1 tbsp. olive oil
- 1 tbsp. plus 1 tsp. maple syrup
- 1 tbsp. balsamic vinegar
- 1 tbsp. ginger, peeled and minced
- 1/2 tbsp. soy sauce
- 1 tsp. toasted sesame oil
Instructions
- Press the tofu either wrapped in a few towels and set under very heavy books, or in a tofu press, for about an hour.
- Chop all veggies.
- Mix all ingredients for the dressing together in a medium sized bowl and set aside.
- Chop the tofu into bite sized pieces. In a shallow bowl, pour 1/4 c. of the dressing. Place the tofu in the bowl, and cover each side with the dressing, stirring well. Add more dressing if needed.
- Heat a large frying pan over medium, and add the tofu. Cook for about 4-5 minutes per side, turning once, and watching so they don't burn.
- Plate the veggies, then add the tofu, and serve the dressing on the side.
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