Rainbow Salad with Crispy Tofu and Cilantro-Lime Vinaigrette
For the Tofu:
2 pkg. extra firm tofu, cut into small bite size triangle pieces
1/2 cup Tamari soy sauce
1/2 cup water
1 clove garlic, minced
1 tsp grated fresh ginger
Drain tofu, and gently press in a clean towel to remove some water. Cut your tofu into smaller bite size triangular pieces.
Mix the soy sauce, water, garlic, and ginger in a dish, and place tofu in to marinade for a few hours.
In a large saute pan, heat a few Tbsp. of oil over medium high heat, and saute the tofu until golden and crispy on the outside.
For the Salad:
Use whatever vegetable you have and love, try to include lots of colors, I used
Crispy Marinated Tofu
Cilantro-Lime Vinaigrette (recipe below)
1/4 cup fresh lime juice
1 small clove garlic
1/4 tsp ground coriander
1/4 tsp chili powder
1/2 tsp salt
1 cup fresh cilantro (about 1 small bundle)
1/2 cup extra virgin olive oil
1/2 cup coconut milk
1 Tbsp agave nectar
Blend all ingredients in a blender. Taste and add salt and pepper if needed.
Fill your salad plate with all of your veggies. Top with crispy tofu, and some vinaigrette. Serve with a side of brown rice.