Dana Treat – Treat Yourself

Something for Balance

Posted December 21, 2009


Smoked Tofu, Le Puy Lentil, and Spinach Salad
With Thanks to Green World Cookbook
Serves 2

I encourage you to make this salad your own by finding the right balance of ingredients.  Below is how I made mine.  If you can’t find smoked tofu, any of the flavored types of tofu you find in your store would taste great.  Just be sure they are very firm.  Wasabi paste is something I always have on hand in my refrigerator.  It comes in a toothpaste looking tube and keeps forever.  The dressing will still be delicious without it, however.

For Salad:
1/2 cup Le Puy lentils
1 bay leaf
2 large handfuls of baby spinach leaves
10 cherry tomatoes, each cut in half
2 small handfuls bean sprouts
1 small avocado, thinly sliced
2 tbsp. roasted and salted sunflower seeds
4 ounces smoked (or other flavored) tofu, cut into fingers

For Dressing:
1/3 cup apple cider
1 tbsp. Tamari or other soy sauce
1 tsp. grated fresh ginger
1 tsp. Wasabi paste
4 tbsp. Grapeseed oil or other neutral tasting oil

Place the lentils in a small saucepan and cover with at least 2 inches of water.  Add the bay leaf and bring to a boil.  Turn the heat down to a simmer and cook until lentils are tender to the bite but not mushy, about 25 minutes.  Drain and cool.

Meanwhile, in another small saucepan, bring the apple cider to a boil and cook down until it has reduced to about 2 tablespoons.  Set aside to cool.  Once cool, pour into a bowl along with the soy sauce, ginger, and wasabi.  Whisk well and then slowly add the oil, whisking the whole time.  Taste and adjust balance of flavors to your liking.

Place a bed of spinach down on each of two plates.  Scatter some of the lentils over top.  (You will have some lentils left over.)  Add the tomatoes, bean sprouts, tofu, avocado and sprinkle the sunflower seeds over the plate.  Lightly pour the dressing on to taste.


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