Shaved Carrot Salad with Baked Tofu
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Whole Living, January/February January/February 2013
- Yield Serves 1
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Ingredients
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tsp toasted sesame seeds
- 1 sliced scallion
- Peeled ribbons of 1 carrot
- 1 cup thinly sliced kale
- 1/2 cup thinly sliced Baked Tofu
- Coarse salt
Directions
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In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.
Nice and simple. The first time I made this it was a tad too vinegar-y for me, so I only used 1.5 tsp the next time. Surprisingly complex flavor for a dish so easy to make (assuming you've already made your tofu).
so simple, yet so flavorful! The dressing was just right and the baked tofu recipe made the tofu seem hearty and filling. A great way to start the 3rd week and final stretch...