This Autumn Salad with Sriracha Tofu will wow your taste buds! What makes this salad so autumnal? Fresh-sliced apples, made possible by the new apple slicing station in Val! Val is currently doing a trial run of the slicers, so if we use them frequently and responsibly, theyll hopefully be here to stay :) This salad contains mixed greens (including spinach), red onions, cucumber slices, apple slices (tossed with lemon juice to prevent browning), feta cheese, sunflower seeds, dried cranberries, Sriracha tofu, and a mustard vinaigrette. To make the Sriracha tofu, generously sprinkle ~10 uncooked tofu cubes (found in the salad bar) with Adobo seasoning (found at the condiments station). Cook the tofu on medium-high heat at the stir-fry station until the excess moisture is cooked off and the cubes are slightly browned. Then its time for Sriracha! Fill one of those small plastic cups at the condiments station with a few squirts of Sriracha, drizzle it on the tofu while continuing to stir-fry it on medium heat, then add some water (~2 tbsp.) to the Sriracha cup, swish it around, and pour the resulting liquid into your frying pan. Cook until no moisture remains. To make the mustard vinaigrette, combine olive oil, red wine vinegar, Dijon mustard (found near the pesto, mayo, sandwich breads, etc.), lemon juice, Adobo seasoning, dried oregano, and a very small drop of honey. Whisk with a fork until combined. Making your own salad dressing does take a bit more effort, but its well worth it since you have complete control over including the flavors you want and NOT including things like preservatives or artificial sweeteners. Plus, here at Amherst Cuisine we believe that things just taste better when you make them yourself! Happy Val-ing!
Posted on: Wed, 08 Oct 2014 22:58:50 +0000
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