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Last updated: November 17. 2005 6:44PM
Tofu and Greens Salad
Lovey’s Market at Landfall Center
2 tablespoons tamari
1/2 pound raw collard greens, torn
into bite-size pieces
1/2 pound raw greens (kale or
turnips), torn into bite-size pieces
2 tablespoons rice wine vinegar
1/3 cup tamari
1/3 cup olive oil
Fresh ground black pepper, to taste
1 cup thinly sliced red cabbage
Cut tofu into ½-inch slices. Cover with tamari and marinate in
refrigerator for two hours. Press liquid from tofu. Place on a baking sheet. Bake in convection oven, at 250 degrees, for 1 hour. Set aside to cool. Place greens in a large mixing bowl. Combine rice wine vinegar and tamari in a medium mixing bowl. Slowly whisk in olive oil. Pour dressing over greens and toss. Carefully mix in tofu. Season with pepper.
Refrigerate for at least 1 hour; sprinkle with red cabbage and serve.
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