This special salad calls for extra-firm tofu in place of chicken. When baked at high heat, the tofu browns and becomes quite dense, with a texture similar to chicken. The addition of roasted garlic and fresh ginger provides a powerful boost of flavor.
10-oz. package of extra firm tofu
1 cup apple juice (or juice from 1 large apple)
1 tablespoon prepared/wet mustard
½ teaspoon fresh ginger, minced
5-8 cloves soft roasted garlic (see notes below), or ½ teaspoon garlic powder
4 ribs celery, diced
2 green onions, chopped
1 cup shredded green cabbage
3 cups romaine lettuce sliced thinly
2 tablespoons chopped parsley
Optional for garnish:
White (hulled) sesame seeds
1. Drain the tofu and cut into 3/4-inch squares. Place squares on a parchment paper-lined baking sheet. Bake at 325 for 10 minutes. Remove from the oven and flip pieces over. Raise the temperature to 400 and bake an additional 10 minutes or until light brown. Remove and let cool. Slice into small thin squares or triangles.
2. Combine the dressing ingredients (apple juice, mustard, ginger, garlic) with a fork or whisk in a large bowl, and then toss with the tofu pieces. Add to this, the celery, green onion, cabbage, lettuce and parsley, and toss again. Serve on salad plates with a sprinkling of white hulled sesame seeds and/or a slice of avocado.
Notes: For a salt-free mustard, look for Westbrae Natural brand. / Use a fine, sharp grater (like a Microplane) for the ginger. It may be grated with or without the skin (the skin will not come through). / To roast a whole bulb of garlic, cut straight across the top off of the bulb to expose many of the cut tops of the cloves; place in aluminum foil and fold the sides up; pour two tablespoons of the dressing, some broth or water over the top and seal the foil. Place on a baking sheet and cook at 400 for 45 minutes to an hour. Remove and scoop out the garlic with the end of a butter knife while still warm and soft.
Preparation: 15 minutes; cooking: 20 minutes (roasted garlic: 45 minutes); serves: 4-6