While I was exploring in Michigan last summer (aka shadowing my cousins at their various clinics/hospitals), waking up at 7:30 a.m. was considered to be a “late day”–a luxury, basically. Anyway, this happened once, which ensued in a late lunch, so we weren’t too hungry by the time we got home. We decided to make something light!
I cut up a giant cantaloupe and we took out the pita chips and hummus that Jessica had gotten us from her hospital the day before. (She went grocery shopping on the first floor of her hospital, which carries everything from chips and TV dinners to toothpaste, shampoo, milk and eggs.) We also made a pretty awesome salad! :D Recipe is below! :]
Tofu Salad
Ingredients:
(Salad)
- 1 block extra-firm tofu, cubed
- 1 small bunch cilantro, diced
- 1/2 red onion, diced
- 1/2 cup carrots, shaved
- 3 green onion, diced
- 1/8 cup mint, minced
- 3 cups Romaine lettuce, chopped
(Dressing)
- Sesame oil
- Sugar
- Lemon or lime juice
- Fish sauce
Instructions:
- Heat tofu in oil and lightly brown on each side.
- Throw it all together and mix until well combined.
