Tofu Teriyaki Salad with Orange Vinaigrette

One Year Ago Asparagus Pannini with Spring Vegetable Spread & Carrot Chips


Throw together this quick teriyaki marinade for just about anything including tofu before baking it off and serving it over a fresh vegetable salad with orange vinaigrette. This meal leaves you full without feeling guilty.

Teriyaki Tofu
serves 2
1/2 cup tamari
1/4 cup rice vinegar
2 tbl organic light brown sugar
2 garlic cloves, minced
1-1" piece fresh ginger, minced
1 lb extra firm tofu, drained and pressed, 4 slices

Combine the tamari, vinegar, brown sugar, garlic and ginger. Pour over the tofu and marinate for at least one hour to overnight.
Preheat the oven to 375. Grease a baking sheet and bake for 30 minutes, toss and bake for 30 minutes more.

Salad
3 cups salad greens
1 carrot, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1 cup sprouts
1/4 cup roughly chopped cilantro

Combine all of the vegetables , toss with dressing and serve under the tofu.

Orange Vinaigrette
1/4 cup rice vinegar
2 tbl orange marmalade
1 tbl maple syrup
1 shallot, minced
1 garlic clove, minced
juice of 1 orange
salt and pepper
1/4 cup extra virgin olive oil

Combine the vinegar, marmalade, maple, shallot, orange juice, salt and pepper to taste. While whisking vigorously, slowly stream in the oil to until the dressing has emulsified. 

$6 burger?

Not quite. And it doesn't come with those agonizingly awful slurping and chewing sounds the commercial likes to have you hear at full volume. But it does satisfy even the most savage of vegan eaters and carnivores alike! I would be lying if I said I didn't get this idea from a disgustingly blown up poster at a fast food place. I'm proud to say (without having tried the latter) mine is definitely better.
Sweet teriyaki tempeh burger with grilled pineapple, garlic-cilantro mayo, red onion and avocado. Served with baked sweet potato fries and cilantro vinaigrette for dipping.

Teriyaki Tempeh
1c soy sauce
1 tsp garlic, grated
1/2c organic brown sugar
1 tbl rice wine vinegar
1/2 tsp ground ginger
2 tbl sesame seeds
1 can crushed pineapple
1 square tempeh
In a medium saucepot combine soy sauce, garlic, brown sugar, vinegar and ginger. Bring to a simmer and cook for 15 minutes.
Add pineapple and sesame seeds. Stir to combine. Add entire square of tempeh, uncut. Return to a simmer and cook on low for 20 minutes.
Remove from heat, let cool and cover with plastic wrap. Refrigerate tempeh in marinade until ready to use, at least 1 hour. When ready to eat bring tempeh and marinade to a low simmer and cook 20 min more. Then slice to fit bun size.

Garnish
fresh pineapple, cut into 1/2 inch slices and grilled
1 small red onion, cut into 1/4 inch slices
avocado, sliced
bakery rolls, toasted

Garlic-Cilantro Mayonnaise
2 cloves of garlic, grated
1/4c cilantro
1/4c vegannaise
juice of 1/2 a lime
1/4tsp lime zest
salt
In a blender or food processor, add garlic and pulse a couple times. Add cilantro and vegannaise and pulse untli smooth. Stir in juice and zest. Season with salt to taste.
Refrigerate until ready to use so sauce can firm up

Baked Sweet Potato Fries
1 large sweet potato, cut into even sized matchsticks
2 tbl extra virgin olive oil
1/2 tsp cumin
1/4 tsp red pepper flakes
Preheat oven to 400 degrees. Grease a baking sheet.
Put potatoes, oil and spices in a large bowl and toss to coat. Arrange on baking sheet making sure they don't touch each other.
Bake 15 min, toss and bake 20 min more until golden brown edges.
Sprinkle with sea salt.

Cilantro Lime Vinaigrette
2 tbl fresh lime juice
2 tbl white wine vinegar or rice vinegar
2 cloves garlic
1/4 tsp. Kosher or sea salt
1 tsp. organic sugar
1/2 c. canola oil
1/4 c. roughly chopped cilantro, stems removed

In a blender combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.