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Salad
Asian
2 servings
30 minutes
10 minutes
4 ounces silken tofu
1 clove organic garlic, minced
¼ teaspoon sea salt
Filtered water or spring water
1 cup dried apricots, soaked in warm water until soft (about 30 minutes)
1 red onion, diced
½ jar Fire Roasted Sweet Red Bell Peppers, seeded and diced
2 organic celery, diced
Dried basil, generous pinch
1/3 cup slivered almonds, lightly toasted
Romaine lettuce Leaves
Bring a small pot of water to a boil over medium heat. Add tofu and cook 5 minutes. Drain well.
Transfer tofu to a food processor or blender. Add the garlic and salt, and process until smooth, adding a small amount of water to achieve a creamy dressing. Spoon into a small bowl and allow to stand 15 minutes.
Dice softened apricots and gently fold into tofu dressing. Toss with onion, bell pepper, celery, basil, and almonds.
Serve on a bed of crisp romaine lettuce leaves.
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