Contents of your meal kit:
tofu
thai-sesame dressing base
red pepper flakes
romaine head(s)
almonds
cilantro
carrot
orange
bell pepper
cabbage
Equipment needed: foil-lined baking sheet, small skillet, salad bowl
Finishing steps:
- Preheat oven to 350. Drain tofu. Cut tofu into ½-inch cubes, pat dry with paper towel. Place on foil-lined baking sheet and gently toss with HALF the thai-sesame dressing. Season with red pepper flakes, salt & pepper. Bake for 20 minutes. Transfer to a plate and allow to cool. (While tofu is baking, continue with next steps.)
- Cut romaine head(s) in half lengthwise. Rinse and lay cut-side down on a paper towel to dry. Set aside.
- Toast almonds in a skillet over medium heat. Stir often and watch closely so they don’t burn.
- Pour other HALF of vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Prep remaining ingredients and add to the bowl as you go.
- Remove cilantro leaves from stem and roughly chop.
- Using a vegetable peeler, remove/discard the outer skin of the carrot, then peel into ribbons (see note).
- Peel orange and separate into individual segments.
- Thinly slice bell pepper.
- Thinly slice romaine crosswise.
- Add cabbage to salad bowl. Toss gently and season with salt & pepper to taste.
- Divide salad between plates and top with tofu and toasted almonds. Enjoy!
Note: This is a lot of carrot, so feel free to add as much as you like to the salad, then snack on the rest while the tofu cooks!