Romaine Salad with Buffalo Tofu with Herb Tahini Dressing

We had planned to make this a grilled romaine salad but the weather just wasn't holding up earlier this week. The end result was a fresh salad that was full of flavor. The combination of buffalo tofu with the tahini dressing was a unique blend. Dave enjoyed the hot/cold juxtaposition in both the flavors and the temperatures of the ingredients on the salad. With the romaine from our CSA box this ended up making three small salads which we served with tomorrow's recipe.

Recipe slightly adapted from Dishing Up Health.

-1/8 cup tahini 
-1.5 tablespoons olive oil
-1 tablespoon lemon juice
-1/2 tablespoon fresh chopped dill
-1/2 tablespoon fresh chopped chives
-2 cloves garlic, minced
-Salt and pepper to taste
-2 tablespoons non-fat yogurt
-2 tablespoons warm water
-2 hearts of romaine, separated into leaves
-1 (14-oz.) pkg. extra-firm tofu, drained and pressed dry, and cut into small cubes
-1/2 cup buffalo sauce
-Optional toppings: crumbled soft cheese

Combine the tahini, olive oil, lemon juice, fresh dill, fresh chives, garlic, seasoning, non-fat yogurt, and warm water in a small bowl. Whisk to combine and set aside.

Heat a small amount of oil in a large skillet and cook the tofu cubes, turning occasionally until they are golden brown on each side (approximately 15-20 minutes). Toss in a 1/2 cup of buffalo sauce, coat evenly and cook for another 5 minutes. Serve with the romaine and a generous drizzle of herb tahini dressing. Add cheese and other desired optional toppings.


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