Recipe: A New Year Salad

This time of year it seems we’re all ready for some cleansing food. This is a recipe I made up based on what I had on hand a couple months ago. It turned out really good and I’ve made it several times since. We all know that raw veggies are nutritional powerhouses, but I love cooked veggies. So for this recipe, I roast the broccoli tops and I grate the broccoli stems. I also do half and half with the carrots. I add marinated and roasted tofu (the best way to cook tofu ever…thank you Bryant Terry) and this turns into an awesome, filling dinner salad. My husband wants it for dinner just about every night now. I hope you enjoy it as well!

Here’s how I make it. Please feel free to adjust based on what you like and have on hand.

Salad Ingredients:

1 block extra firm tofu
Romaine lettuce (2 hearts or 1 large bunch)
Large bunch of broccoli
4 carrots or 2 handfuls of baby carrots
Just ripe avocado

Marinade/Dressing Ingredients:

Tamari (or soy sauce)
Sweet Chili Sauce
Toasted Sesame Oil

Directions:

Preheat your oven to 425.

Cut your tofu block into 32 equal cubes. Lay half of a clean kitchen towel over a cutting board and arrange the tofu. Cover the cubes with the other half of the towel and place another cutting board or a cookie sheet on top. Stack something heavy on top and let press for about 20-30 min.

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While the tofu is pressing, clean your broccoli and carrots.

Mix your marinade (2 Tbsp Tamari and 1 Tbsp each chili sauce and sesame oil) together and gently coat your pressed tofu. Reserve any left over marinade for the dressing. Arrange the tofu on a parchment lined cookie sheet. Roast the tofu for 15 minutes.

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While the tofu is roasting, cut the broccoli tops into small pieces and peel the broccoli stems.

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Using a food processor with a grater attachment grate the broccoli stems and half the carrots.

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Toss the broccoli tops and the remaining carrots with some olive oil and salt and pepper. Spread them on a cookie sheet.

Once the tofu has roasted 15 minutes, gently flip each piece. Put the tofu back in the oven, along with the veggies and roast for 15 minutes.

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While everything is roasting, wash and chop your romaine lettuce and dice your avocado. Toss the lettuce with the grated broccoli and carrots. Depending on how much marinade you have left, make more dressing if you need it. The dressing, just like the marinade, is 2 parts Tamari and 1 part each chili sauce and sesame oil (if you make additional, I would start with each part being 1 tsp).

Once the tofu and veggies come out of the oven, let them cool for about 5-10 minutes before tossing them into the salad.

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Add your diced avocado and dressing and gently toss together. Enjoy!

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If you make a new variation, I would love to know what you did and how it turned out!

HAPPY NEW YEAR!!!

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