I make this salad pretty much every day. You can really put whatever you want in it, but I find that since I want to make sure we eat the rainbow every day, I always have these ingredients in the house. Dress it up with tofu croutons, toasted sunflower seeds and pumpkin seeds and top it with your favorite dressing. Mine is my creamy tahini.
Red – red peppers, grape tomatoes
Orange – carrots, orange peppers
Yellow – yellow peppers
Green – Romaine lettuce, cucumbers
Purple – red cabbage
Tofu Croutons (makes enough for two lunch-sized salads)
1/4 of a block of extra firm tofu, pressed
1/4 teaspoon garlic powder
Salt, a pinch
Fresh pepper, a grind or two
1 teaspoon sunflower oil
Cut the tofu into small bite sized pieces. Add the oil to a heated skillet. When it is shimmering, add the tofu and toss around to coat. Sprinkle the garlic over the tofu along with the salt and pepper. Toss around again to coat. Continue to cook the tofu over medium heat, tossing it around as it cooks to make sure it doesn’t stick. It should be crispy in 7 to 10 minutes until the tofu is crispy. Enjoy immediately or save for later!