I feel like a circus announcer with a title like that.
It’s the…. Sweet Potato and Tofu Almost Thanksgiving Salad!
The only thing NOT making this 100% perfect is the lack of a good Rye crouton made with some sage and thyme. Alas…
Basically, I had some leftover Mesquite Tofu cubes and an arugula and sprout mixture and wanted to combine the two. And then I thought of ALL the other ingredients we had in our little cubby hole in the kitchen. Sweet potatoes. Dried cranberries. Toasted almonds. Molasses.
This wasn’t going to be just any salad. This should be a pre-Thanksgiving day salad. A segue, if you will.
Sweet Potato and Tofu Almost Thanksgiving Salad
a large handful of lettuce (I used a mix of arugula and pea shoots/sprouts)
1 handful Mesquite Tofu cubes (or: chunks)
1 handful sweet potato (1″) cubes, sautéed or roasted with a drizzle of olive oil and seasoned with salt and pepper
2 Tablespoons dried cranberries
1 Tablespoon sliced toasted almonds
1 recipe for Molasses-Balsamic Vinaigarette
Directions: On a dinner plate or salad bowl, place (in this order): lettuce, tofu, and sweet potato cubes. Sprinkle with cranberries and almonds.
Top with Molasses-Balsamic Vinaigrette.
And serve. Makes: 1 salad.