Tofu Tango Salad

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Get ready to tantalize your taste buds with a burst of flavors in every bite with our delightful Tofu Tango Sweet Salad! This vibrant dish is a symphony of colors and textures, featuring  tofu cubes that have been marinated to perfection, creating a dance of savory goodness. Imagine the crunch of fresh, vibrant vegetables harmonizing with the creamy smoothness of marinated tofu, all tossed together in a zesty sweetened maple dressing. The chai seeds add a delightful crunch, while the fig and maple dressing brings a hint of warmth to the ensemble. This tofu salad isn't just a dish; it's a flavor fiesta that will have your taste buds doing a happy dance. Whether you're a dedicated tofu enthusiast or a newcomer to the tofu scene, this salad is sure to win you over with its irresistible combination of taste and texture. So, step into the world of Tofu Tango Salad and let your taste buds waltz into a world of deliciousness!

4 servings

Recipe

1/2 cup crumbled goat cheese

1 avocado sliced

1 cup cooked edamames

3/4 cup sliced or whole cherry tomatoes

1/2 cup thinly sliced purple onion

1 chopped English cucumber

1 stock of thinly sliced celery

1 carrot shredded

1.5 cups cooked green beans

2 hard boiled eggs sliced in half

1 brick of cubed and marinated firm tofu (see marinade recipe below)

Sprinkling of chia seeds to your liking

Mixed greens of your choice

Sprinkling of pine nuts and pumpkin seeds (optional)

Marinade/Dressing

1/2 cup basaltic black mission fig vinegar

1/4 cup maple syrup

2 tsp dijon mustard

1 cup extra virgin olive oil

1 clove of crushed garlic

1 tbsp chia seeds

salt and pepper to taste

{I also drizzle a small amount of basaltic reduction over the tofu for extra flavor and a decorative touch}

Take about a 1/4 cup of marinade - more if needed and soak the cubed tofu for 2 hours or overnight to capture  the flavors of the marinade.  The remainder of the marinade serves as a dressing for your salad and should be set aside..

When ready put the marinated tofu in a frying pan over medium heat and cook until warm and softened.  You can also serve uncooked but my preference is to serve it warm saturated in the flavors of the marinade.

Cook the beans until tender.  Both the marinated tofu and beans should be served warm over the salad.

Next assemble your creation as you like.  There are so many yummy ingredients that even the pickiest of eaters can tailor their meal to be both nutritious and delicious! The final touch is to add the marinade/dressing along with an extra drizzle of balsamic reduction.

Enjoy!