Tofu salad with teriyaki and ginger dressing

I made another batch of tofu yesterday night and devised this recipe for it for a light lunch. It is such a healthy dish and will give you all the vitamins that you need while tasting absolutely amazing.

Salad is such a good and healthy dish and a great way to get in all the healthy things you need. BUT it can tend to be a bit boring! (Well for a teenage vegan beginner, like me, anyway!) My mum is always saying we should eat more salad and have it for lunch and dinner, and don't get me wrong I do love it but sometimes get tired of having the same old salad everyday. So I have decided to spice it up a bit and make a bit more of an actual dish and great a delicious spicy sauce to go with it (I don't put spice in but I think the garlic and ginger add that for me!). I think this is the perfect way to make that salad that you love to eat even better and more filling!

Very mushy avocado - just the way I like it! 

Just to be clear - around this much cabbage! :)

Ingredients 

(Serves 1 - or if having as a side dish it would serve 2) 

• Two handfuls of Romaine Lettuce
• 2 slices of white cabbage (I don't really know how much this is in grams or anything so it just means slice two thin slices off the cabbage - the way you would cut two slices of bread!) 
• 1 medium carrot 
• 1/2 a very ripe avocado (I like mine when the sides of the avocado are already going mushy - but don't worry you can have yours normally!) 
• 8 bite-size cubes of tofu (you can make your own here) 
• 1/2 tbs of teriyaki sauce 
• 1 tsp of sesame oil 
• 3tbs of water 
• 1 tbs of bread crumbs (or for gluten free people use rice crumbs) 
• 1/2 tbs of buckwheat flour 

For the sauce:

• 2 tsp of tahini (if you really don't like tahini use almond butter - my sister hates it so I have to substitute this in for her - don't worry it will taste just as good!) 
• 2 tbs of miso paste 
• 3 1/2 tbs of teriyaki sauce 
• 1 tbs of tamari 
• 1 tsp of raw ginger (minced) 
• 1 clove of garlic 
• 1 tsp of apple cider vinegar 
• Optional: 1 tbs of water - to make it more runny 

Method 

1. Mix the water, teriyaki and sesame oil (in the first list of ingredients - not sauce ingredients) together in a sauce pan over a medium heat 
2. When hot add the cubes of tofu - keep turning them over for around 5mins 
3. Add to the saucepan the rice crumbs and buckwheat flour and stir in with the tofu - all the water should now be gone from the pan. Stir for 2mins and then take off heat and let cool.
4. While cooling cut up all the salad ingredients and put into the bowl that you are going to eat it out of. Make sure to cut up the carrot stick thin and the avocado, I usually, cut into strips. I start by making a bed first with the lettuce, then add the cabbage, carrot and avocado on top of the lettuce. 
5. Now to make the sauce add all the ingredients to a mini food processor or bullet blender and blend until smooth. 
6. Add the tofu on top of the salad bed and drizzle over the ginger and teriyaki sauce. 
7. Enjoy! You can serve this with or without sprouts (as you can see from the picture I served it with sprouts)