There was a time in my life where salad was about the last thing I ever wanted to eat. In choosing my meals, the decision between a nice toasted sandwich or a bowl of lettuce was an easy one. To me, salads were boring and bland, and even worse they signified everything I despised in restrictive dieting. It wasn’t until a few years ago, when a salad cafe called Sprout opened near my house, that I was not only able to appreciate a salad, I would crave them. One outstanding salad was all I needed to officially turn to the
dark green side.
I am so glad that I am now in a place where I can fully enjoy and appreciate a delicious salad because their boring and bland days are no more! Jazzing up a salad with nuts, fruits, tangy dressings, even an egg can make all of the difference.
Living in LA, there are so many terrific, and fresh restaurants that also have beautiful salads, however, I always find myself missing my beloved Sprout. A couple of days ago I was seriously craving my favorite Sprout tofu salad, and decided what’s the point in waiting if i can recreate it at home?! Let me just tell you, it turned out delicious. It replicated everything I loved about the salad and more importantly I didn’t have to pay for it…(well, aside from the ingredients).
Whether you are a salad lover or a salad skeptic, like I once was, I urge you to try it out! This is no bland bowl of lettuce.
Tofu Salad with Sesame Soy Vinaigrette
I/2 package soft tofu, cubed
1/2 cup panko
1/2 cup hemp hearts
1 tsp garlic powder
1 tsp salt
1/2 cup egg whites
1 tsp sesame oil
2 cups lettuce (I use a baby kale and spinach mix)
1 carrot grated
1/3 edamame, shelled
2 green onions, sliced
Mix the panko, hemp hearts, garlic powder, and salt and pepper in one bowl. In another bowl add 1/4 cup of the egg whites and set aside. Open the tofu, drain, and cut into squares (about 2×1) Start coating the tofu by first dipping in the egg whites and then the panko-hemp mixture. Heat a skillet with sesame oil and pan fry the squares on both sides until golden brown.
Heat another skillet and add the remaining 1/4 cup of egg whites. Scramble and set aside when cooked.
Assemble the salad with the lettuce, grated carrot, cut onion, and edamame. Add the egg whites and toss. Top with the tofu squares and dress with sesame oil and soy sauce.