Meatless Monday: Sesame Crunch Salad
 
 
Vegan Sesame Crunch Salad filling enough for a Meatless Monday meal. Packed with veggies, proteins and healthy fats.
Ingredients
  • 10 oz Tofu, cubed
  • 1 teaspoon Canola Oil
  • 1 cup Teriyaki Sauce
  • 4 cups Napa Cabbage, sliced thin
  • 2 cups Romaine Hearts, sliced thin
  • 2 small Cucumbers, julienned
  • 2 small Carrots, peeled and juliened
  • 4 Scallions, sliced thin
  • ¼ cup Cilantro, minced
  • ¼ cup Slivered Almonds, browned
  • ¼ cup, crushed Sesame Rice Crackers
  • 2 TB Sesame Seeds, toasted
  • Dressing of choice (see note)
Instructions
  1. Toss cubed tofu in teriyaki sauce. Marinate for 1 hour or up to 8 hours.
  2. Add canola oil to a large skillet on Medium High heat. Add marinated tofu and saute for 10 minutes, until tofu is browned. Stir frequently. After tofu has browned remove from heat and set aside.
  3. In a large bowl combine all ingredients, including cooked tofu. Toss with dressing of choice.
  4. Serve!
Notes
I like to use this Cumin Cinnamon Vinaigrette
Recipe by Vegan Gretchen at http://vegangretchen.com/meatless-monday-sesame-crunch-salad/