Vegan Grilled Asian Salad with Crispy Tofu

This salad is super simple to make, and absolutely delicious. I have been trying to perfect my sesame vinaigrette recipe for some time, and after many failed attempts, I have finally created something worthwhile. (Go me)

 

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Vegan Grilled Asian Salad with Crispy Tofu

Servings

Serves 4

 SESAME VINAIGRETTE

Ingredients

3 cloves garlic

1/2 lime, juiced

1 tsp minced ginger

3 tbsp  rice vinegar

1 tbsp liquid aminos

5 tbsp light sesame oil (preferably cold pressed, non gmo, and organic)

2 tbsp grapeseed oil

1 tbsp toasted sesame seeds

2 tbsp unrefined coconut sugar

Directions

  1. Add all ingredients listed above into a food processor or blender.
  2. blend for 2-3 minutes until creamy consistency.
  3. Place in covered container, refrigerate until ready to eat. (lasts about a week in the fridge)

CRISPY TOFU:

Ingredients

1 pack of extra firm organic tofu

1 tbsp liquid aminos

1 tbsp unrefined coconut oil

1 tsp sesame oil

Directions

  1. Remove the Tofu from package.
  2. Slice the block of tofu horizontally into 4 sheets.
  3. Place tofu sheets on top of a clean dish cloth(or paper towels) placing another on top, and put a heavy container (something about 20 lbs) on top (I used a heavy, large ceramic cookie jar so the weight was evenly distributed)
  4. Let the weight sit on top for approx 15 minutes. Once finished, chop tofu into 1×1 cubes, place in a bowl, drizzle with liquid aminos and sesame oil, set aside.
  5. Place pan (I used a large cast iron pan) over medium heat. Allow pan to heat before adding unrefined coconut oil.
  6. Add coconut oil to the pan, and once the coconut oil is completely melted, make sure the pan is ready by dropping a couple drops of water and making sure it sizzles.
  7. When the pan is completely ready, add the tofu. Let the tofu cook for about 5 minutes before flipping the pieces over to the other side. Once all of the sides are browned, remove the tofu from heat, and place in a paper towel lined bowl, and set aside.

GRILLED ROMAINE HEARTS

Ingredients

4 romaine hearts

1 tbsp extra virgin olive oil

salt and pepper to taste

Directions

  1. Wash romaine hearts in cool water, removing the outer layer of the hearts and disposing of them.
  2. After washing, pat dry, and then drizzle hearts with extra virgin olive oil and massage the oil thoroughly over the entire heart.
  3. For grill, turn heat on medium-low, once it’s completed heated, place the lettuce face down on the grill for 60 seconds or until there are grill marks and the leaves are beginning to wilt.
  4. Flip the hearts over and grill the other side until grill marks appear. (You want the tops to slightly wilt, but not too long so pay close attention)
  5. Remove from heat. If you don’t have a grill and are making them on your gas stove, again, pay extra close attention, sprinkle with salt and pepper

(If you do not own a grill, you can cook them on a grill pan. Turn on medium heat, once the pan heats up place the hearts on top of the pan until you see grill marks, and the tops slightly wilt, then flip over and do the same to the other side (Approx 60 seconds on each side) I chose to live dangerously and cook them directly on the gas stove)

  1. To plate this salad is super easy, just grab a plate, carefully center one romaine heart, add the tofu, and any other veggies (I chopped some cucumbers, radicchio, and avocado) then drizzle with the sesame vinaigrette, and boom, you’ve got a beautiful salad that looks even better in person than it does in the photos. You’ll be sure to impress with this baby!

 

 

 

 

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