Ingredients
|
1 8-ounce bag of fresh spinach or romaine lettuce, cut into ribbons
1 block of firm tofu, drained and cut into bite-sized pieces 1 can of water-packed tuna (or fresh cooked ahi if you have it!) 1-2 tomatoes, large dice, or a pint of cherry tomatoes, halved 1 sweet red pepper, sliced (optional) 2-3 stalks of green onions, finely sliced |
Dressing
Juice of one lemon About ¼ cup shoyu A bit of sesame oil Canola oil—just enough to hold it together |
What To Do
On a serving plate or even a 9 x 13 pyrex baking dish, loosely layer salad ingredients as follows: a bed of spinach/lettuce, tofu, tuna, tomatoes, red pepper if you are using it, and top with green onions.
Mix ingredients for dressing in a small sauce pan. Heat until just warm. Do not boil because you don't want to caramelize the shoyu. Pour warm dressing over salad over the salad.
Mix ingredients for dressing in a small sauce pan. Heat until just warm. Do not boil because you don't want to caramelize the shoyu. Pour warm dressing over salad over the salad.
Notes
- My mom uses watercress instead of spinach or lettuce, but watercress is hard to find consistently where I live.
- If you are super lazy like me, you can also microwave the dressing for about 20 seconds instead of using the stove.
