Filling Summer Salad
Servings: 5 large bowls
Equipment
- cutting board and a knife
- mixing bowl
- large pyrex bowl for storing
Ingredients
Salad base
- 4 oz organic crispy baby greens (1 container or about 4 handfuls)
- 5 oz organic mixed spring greens (1 container or about 4-5 handfuls)
- 1 cucumber, sliced
- 1 bunch radishes, thinly sliced
- 1 ½ cup chickpeas
- 2 pickles, diced
Tofu
- 1 block extra firm tofu, pressed and cubed
- 2 tablespoons coconut aminos
- 1 tablespoon avocado oil
- 1 heaping tablespoon arrowroot starch
Roasted potatoes
- 24 oz fingerling potatoes (1 bundle)
- drizzle avocado oil
- ½-1 teaspoon garlic granules
- ¼-½ teaspoon sea salt
- ¼-½ teaspoon black pepper
Dressing
- 1 tablespoon Tessamae's Organic Lemon Garlic (see the note section below for a homemade alternative)
Optional "toppings"
- ½ avocado
- sunflower or pumpkin seeds
- large scoop of sauerkraut
Instructions
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- Press tofu (see the note section below if you need help with this) and cut into desired shape. Toss in a bowl with coconut aminos, arrowroot starch, and avocado oil until covered. Add to the parchment lined baking sheet ensuring pieces are not touching (and leaving room for the potatoes).*the smaller the tofu pieces are, the crispier it will get.
- Wash and cut potatoes into desired shape (I sliced into thin circles, but feel free to dice instead). Add them to the bowl the tofu just came out of and add oil, salt, pepper, and garlic. Toss to coat and add to the other half of the baking sheet.
- Bake on the middle rack for 30 minutes or until golden brown.
- While the tofu and potatoes bake, prepare the base of the salad (wash and dry greens, cut vegetables, and prepare legumes).
- Remove potatoes and tofu from the oven and assemble salad as desired. Enjoy!
Notes
Pressing tofu; remove tofu from package and drain any access water. Fold a dish towel in half twice (so it's roughly the size of the tofu) and place the tofu on top. Repeat this process with another dish cloth and place it on top of the tofu. Add cookbooks, a cast iron pan, or some other heavy object to the top dish cloth and let it sit for 10-15 minutes. Remove tofu from the press and cube into desired size.
For easy salad assembly throughout the week, bake tofu and potatoes on your usual meal prep day and store in a container in the fridge. Additionally, prepare the base of the salad and store in a large pyrex bowl. When you want to make a salad, everything is ready to go in the fridge. *one block of tofu is about 2-3 salads, prepare two if you would like to get a full 5-6 meals out the salad.
Easy homemade salad dressing option; drizzle avocado or olive oil over the salad, add a spritz of lemon and a pinch of salt and pepper.