Tofu Chop Salad

My first creation in my dorm room and I love it.  Rather straightforward to make.  Tastes amazing.  Jammed packed with nutrition--complete protein, essential vitamins, poly-strain fats, digestive enzymes/acids.  Last a looooong time in my mini fridge. And portable. It makes me happier than a pig in poo ^_^

I really wanted to throw some avocado in, but ONE avocado here is Missoula is about $2.50 or $3.00.  If you live where avocados are much more reasonable, chuck it on in too.  Recipe makes about 2 lunch/dinner portions.

 

Ingredients:

2 large carrots

1 cucumber

1 small bell pepper

½ a bunch of cilantro

1 pk baked tofu (I like Wild Wood teriyaki flavor)

1 tbsp rice vinegar

2 tsp miso

1 tbsp toasted sesame oil

1 tbsp tamari or coconut aminos

1 tbsp toasted sesame seeds (optional) 

Directions:

Chop the first 5 ingredients into small bite sized chunks.  Ideally, they should be somewhere between a dice and ½ inch chunks.  Toss in a bowl with your hands or a spatula.

Make the dressing. “Wisk” the miso into the rice vinegar until completely dissolved. Add the sesame oil, tamari and sesame seeds (if using) and mix well. NOTE: I find using a small sealable container to make the dressing works the best.  Instead of trying to tediously beat the oil into the vinegar, you just place the top on the container and shake like mad.

Toss the chopped veggies, herb and tofu with the dressing and prepare yourself for a very refreshing salad.  It tastes even better after the salad marinates overnight! J

Cheers, kaite ;] 

Post Script:  If you have any requests for recipes or post topics, please put them in the comments!  I am always looking for suggestions.  I miss everyone at home... and access to a full kitchen. Blogging recipes may be my "virtual" outlet for awhile.