The vibrant colors in this salad and the combo of crunchy, creamy, sweet, and savory make this salad really appealing. You can adapt the ingredients, quantities, and toppings to suit your family’s tastes. It’s lightly dressed, so you can double the dressing if you prefer. A feast for the eyes and the palate!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cube tofu and place in small bowl.
Toss with olive oil. Sprinkle with remaining ingredients and toss together.
Turn onto a small pan lined with Gefen Parchment Paper. Bake for 15 minutes. Flip and bake another 15 minutes. Set aside.
Place all dressing ingredients in a small container and shake well. This can be done a few days in advance.
Layer the salad components in a large bowl. Top with baked tofu cubes (or cubed Mehadrin feta cheese, if you prefer).
Immediately before serving, drizzle with dressing.
Garnish with cashews, sesame seeds, and chow mein noodles, if desired.
Alternatively, prepare a salad bar: Place each salad ingredient in a pile on a large plate/serving dish. Serve add-ins, dressing, and garnish on the side.
Tips:
To drain the tofu, place it on a plate lined with paper towels. Cover with paper towels and place a few heavy cans on top. Repeat once more until all the water is absorbed. This, and the addition of cornstarch, ensures a crispy end result.
Description:
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
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