Conversation

I should patent this salad. Takes about 10 minutes to make if you have lettuce and tofu prepped (that takes about 30 minutes weekly…).
Image
6
91
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.
2
17
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.
2
19
Replying to
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.
1
Replying to
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
1
Replying to
Thank you, the oven strategy may work for me. I have been struggling to cook recently as I have moved into an RV. Its hard to be creative without my in-house gas stove working at the moment