Spring Garden Silken Tofu Salad - Food Revolution Network

Spring Garden Silken Tofu Salad - Food Revolution Network

foodrevolution.org

Use your spring garden veggies and edible flowers to make a colorful and flavorful Silken Tofu Garden Salad. A variety of blooms would taste delightful in this

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Cooking tools:

  • Mixing bowl
  • Kitchen towel
  • Paper towel
  • Dish
  • Chef's knife
  • Cutting board
  • Spoon
  • Measuring spoon
  • Measuring cup
  • Serving bowl
  • Tongs
  • Airtight container
  • Refrigerator

Ingredients

  • ¼ cup coconut aminos (or reduced-sodium tamari, see Chef’s Notes)
  • 2 tbsp organic rice vinegar
  • 2 tsp sherry vinegar
  • 2 tsp sesame seed oil (optional)
  • 2 tsp maple syrup (or date paste, link in Chef’s Notes)
  • 14 oz silken tofu (gently cut into cubes, see Directions)
  • 4 cups organic butter lettuce (chopped)
  • ½ cup organic red bell pepper (seeded and diced)
  • ½ cup cucumber (diced)
  • 1 avocado (seed removed, diced)
  • ⅓ cup green onion (sliced, white and green parts)
  • 2 tsp sesame seeds (white or black)
  • ¼ cup edible flowers (see Chef’s Notes )

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