Sundried Tomato Tofu Spring Salad

This is my favorite salad ever! I have been a big salad lover ever since I was a small child, so when I say this one is my favorite… I really mean it! Salads can be boring, and I have had my fair share of boring salads. I used to believe that in order to be healthy, I had to eat boring salads with minimal dressings. After eating those boring salads, I was hungry quickly afterwards and I had cravings for foods that wouldn’t help support my health. When I started to make crave-able salads and salads filled with ingredients rich in fiber, healthy fats and protein I was no longer left feeling hungry or with cravings for other foods. In fact, I was satiated and satisfied. This is one of those salads that will satisfy your sweet and savory tooth and it will leave you feeling full and satiated longer so you won’t be hungry or experience cravings short after eating it.

Ingredients:

Tofu (serves 2-3)

1 16 oz block of tofu
1/2 cup sun-dried tomatoes
a few pinches of salt
1 tbsp oil

Salad (serves 1)

A handle of leafy greens
1/3 cup sliced strawberries
1/3 cup diced celery
1/3 cup blueberries
1/4 cup chopped walnuts
1/4 cup slivered almonds

Dressing (serves 1)

1 Lemon juiced
2 tbsp olive or avocado oil
1 1/2 tsp apple cider vinegar
1 tbsp tahini
a pinch of salt
a pinch of fresh ground black pepper

Directions:

Preheat you oven to 425. Line a baking sheet with parchment paper. Add the tofu ingredients to a maxing bowl and toss together. Transfer to the baking sheet and bake for 25-30 minutes. Meanwhile, begin assembling the salad by tossing the salad ingredients together in a bowl. In a jar whisk together the dressing ingredients until well combined. When the tofu is done cooking, remove from heat and toss a serving onto the salad. Drizzle your dressing on top, toss together and enjoy.