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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Feel free to vary the vegetables according to the season in this Super Vegetable Salad. Don’t like tofu? Just sub in the protein of your choice. Ingredients:
3 cups cherry tomatoes |
3 large broccoli florets, cut up |
12 green beans, cut into 1-inch pieces |
2 carrots, cut diagonally into 1/2-inch pieces |
1 head lettuce (paul likes romaine) |
3 scallions, finely chopped |
3 tablespoons extra-virgin olive oil, divided |
1 tablespoon red-wine vinegar |
1 teaspoon dijon mustard (optional) |
1 teaspoon maple syrup (optional) |
2/3 cup cornmeal |
1/4 cup chopped assorted fresh herbs |
9 ounces tofu, cut into 8 slices |
Directions:
1. Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.
2. In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).
3. Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.
4. In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and sauté until golden.
5. Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.
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