Tofu Salad

This salad is very health at the same time filling.We being vegetarians I have used Tofu instead of a meat product. The strong flavor of ginger gives an Asian touch to it. The spring mix salad packet works well for this salad. Some of the leaves it contain are  lettuce, romaine, arugula, baby spinach, red kale, green chard radicchio and tatsoi.

For the Salad 

Spring mix salad - 1 packet(Cut them)
white onion - cut length wise
cherry tomatoes - 6-7 nos(Cut into halves)
Cabbage - 1/4 cup (thinly cut length wise)
Strawberries - 1/2 cup (cut length wise)
Croutons - 1/2 cup
Almond - 1/4 cup
sesame seeds - 2 tsp


Dressing

Grind 1 inch piece cleaned ginger and 4-5  cloves in the blender adding little water. Drain the water into a cup and discard the waste. Add 2 tsp soya sauce, 1 tsp honey, 2 tbsp olive oil, 2 tsp lemon juice, mix it well and keep it aside


Marinate Tofu
Tofu(extra firm) - 1 box

Manchurian sauce - 3 tsp
honey - 1 tsp
olive oil - 2 tsp

Remove the water from the tofu and cut them into desired size cubes.
In a bowl add 3 tsp Manchurian sauce, 1 tsp honey and 2 tsp olive oil and tofu cubes. Marinate it for 30 minutes.
After 30 minutes, heat a pan, add 1 tsp olive oil, almonds and sesame seeds. Toast them till they are lightly crispy. Then add the marinated tofu. Keep the flame medium. Toast the tofu, almond and sesame seeds together till the tofu turns light brown on all sides. You can add the remaining marinate liquid into the prepared dressing.

Mixing the salad
In a bowl add the spring mix, onions, cherry tomatoes, cabbage, strawberries, croutons and the dressing. Mix it well.

Plating the Salad
Take a round or square dinner plate. Spread  the salad mix. Over it add the hot toasted tofu with almonds and sesame. Serve immediately.