Balsamic Vegetable Tofu Salad
Servings: 2 servings
Ingredients
- ½ cup sliced cherry tomatoes any variety
- ½ large cucumber sliced in halves
- 2 shallots cut into slices
- ½ a bag of Nasoya Toss’ables in balsamic vinaigrette
- ¼ cup white vinegar
- ¼ cup cold water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- salt and pepper to taste
- ½ to 1 avocado diced
Instructions
- Mix together the white vinegar and cold water in a bowl that can hold the shallots. Put the cut shallots into the bowl and stir so that the shallots are covered. Let them sit while you chop the rest of the vegetables, saving the avocado for last.
- Mix the olive oil, balsamic vinegar, honey, and salt and pepper in a small sealable container. Shake well until emulsified.
- Remove the shallots from the vinegar water and add the shallots to a large bowl. Add the tofu and remaining vegetables, save for the avocado. Pour the dressing on and lightly toss to coat.
- Put the avocado chunks on prior to serving and eat immediately.
Notes
A few notes, you don’t have to be precise in your vegetable amounts, I just included them to give a rough estimate of the ratios you might want to aim for. If you’re taking this salad for lunch to work the next day, I recommend draining the remaining dressing and putting it in an extra sealable container to add back in prior to serving. And for the avocados, dice them and dress in lime juice and put in their own separate sealable container to stave off (though you may not totally prevent) any browning thanks to oxidation.