I should patent this salad. Takes about 10 minutes to make if you have lettuce and tofu prepped (that takes about 30 minutes weekly…).
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Lettuce, carrots, tomato, cucumber, pickled kalamata olives (store bought), pickled jalapenos (fresh pickled at home), baked diced seasoned tofu, avocado. Dressing is just lemon juice, salt and pepper, I don't like fancy dressings.
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The key is that I buy 3 heads of fresh lettuce every couple of weeks at the farmer's market, and immediately wash, chop, and spin-dry them, and bag in a large ziplock with some paper towels. That's what makes the salad -- really good and fresh/crisp lettuce as the base.
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For the protein, egg or feta or blue cheese work as well as tofu taste wise.
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Damn, this sounds great if not for tofu. I might replace with cheap chicken cuts (like thigh)
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Give the tofu a try. I'm vegetarian, and have never eaten meat, so can't compare, but tofu is a distinctively good ingredient if treated on its own terms rather than as a meat substitute.
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I appreciate the response. I used to attempt to cook tofu when I lived in a commune in college, I just couldn't figure out a tasty way to cook it other than frying it, and that kind of defeats the purpose.
I think its something about the texture, but I may sort it out one day
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my recipe
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Wife does the jalapeno pickling and the tofu seasoning. The tofu takes some iterations to get right, but basically squeeze out water under a heavy weight, dice, spritz with oil, season with umami seasoning, nutritional yeast or just salt and pepper, bake at 450 for ~25min.
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