Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cuumber and carrots. Vegan Gluten-free Recipe Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Course: SaladCuisine: Gluten-free, Thai, VeganServings: Calories: 220kcalAuthor: Vegan Richa Ingredients Dressing and Marinade: 0.33 cup (77.33 ml) soy sauce or tamari to make it gluten-free 4 tbsp maple syrup 0.67 tsp (0.67 tsp) garlic powder 2.67 cloves of garlic minced 1.33 tsp or more rice vinegar 1.33 tsp sesame oil 0.67 tsp (0.67 tsp) red pepper flakes less or more to heat preference a pinch of salt pepper Salad: 18.67 oz (529.19 g) firm tofu 4 cups (160 g) chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc 1.33 cucumber thinly sliced 1.33 cup (170.67 g) sliced or julienned carrot 1.33 red bell pepper juilenned 1.33 cup (242.67 g) other veggies thinly sliced or juilenned (optional) chopped scallions cilantro or mint for garnish Instructions Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper. Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn’t leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins. Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve. — Read on www.veganricha.com/2017/06/crunchy-vegan-asian-salad-with-baked-tofu-garlic-soy-dressing.html
Kate, the dogs, and I drove up to my sisters for Thanksgiving this year. Even though I still had to work we were able to get dinner from Green before heading to Caroline’s home and eating.
The drive from Tucson was light on traffic and uneventful. Even with less traffic it was still unsurprising to see idiots driving well over 20mph over the speed limit.
Green was another story. We had to park almost a block down the street there were so many cars. This is the 11th year for ThanksLiving and Damon and his staff really outdid themselves. Picking up the food was quick and easy.
Eating the food was a joy. They really did a great job this year. The turkey was perfect along with the potatoes and stuffing and Brussel sprouts. The best part was that we didn’t have to cook or clean anything except our forks.
Well back to where the trailer is parked in Grand Junction, CO anyway. We drove back from Frisco, CO this afternoon after spending another night in the hotel after my knee surgery on Thursday. Kate drove and did a great job as always. Enzo is still panting a lot in the truck. It’s a little annoying but he doesn’t seem overly stressed.
We stopped in Edwards at our friends Jen and Derek’s for some vegan nachos and some sort of margarita thing made with apple cider. I think it’s called a Manzarita and it was delicious. As were the nachos.
Then our mutual friend Nina showed us photos from this crazy river trip she just did in Ethiopia. She’s pretty sure that she is about the 50th person ever to raft/kayak this river which is wild to consider. There were sections of water that they did not float down as it was just too wild.
Then there were crocodiles and that’s when I decided I probably wouldn’t ever do that trip. But I have been known to change my mind on crazy things.
The knee is doing well. It’s still pretty swollen from surgery but it doesn’t hurt. I’m trying to keep it elevated and iced and of course I’m resting a ton.