Recipe

Spinach Shitake Salad

INGREDIENTS

• 1 lb extra firm tofu, drained, cut into 3 layers, each blotted while pressing with paper towels 
• 3 cloves garlic, grated or pressed 
• 1 tbsp soy sauce 
• 1 tbsp toasted sesame oil 
• 1 tbsp vegetable oil or extra virgin olive oi
• 12 oz baby spinach leaves 
• 2 lb shitake mushrooms, cleaned, stemmed, sliced 
• 1 tsp sesame oil 
• ¼ cup red onion, super thinly sliced 
• Leaves from ½ bunch of mint 
• Leaves from ½ bunch cilantro 
• 4 tbsp sliced almonds

DRESSING

• ½ cup almond butter
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce 
• 3 tbsp lime juice 
• 3 tbsp cool water 
• ¼ cup vegetable oil

INSTRUCTIONS

1. To make the dressing, blend all the dressing ingredients in blender until smooth. You may have to add a teaspoon or two of water until mixture is the consistency of dressing. Set aside. 
2. Combine garlic, soy sauce, and oils on a plate and coat tofu slices in mixture. Cook tofu in frying pan over medium heat until golden and crisp – about 15 minutes. Remove from pan, cool and slice into cubes. 
3. Sauté mushrooms with a dash of sea salt and a teaspoon of sesame oil, until they have a bit of color and have relaxed a bit. Store tofu, mushrooms, dressing in airtight containers in refrigerator if not serving immediately. Bring dressing to room temperature and mix before using to regain viscosity. 
4. Mix baby spinach greens and herbs.

Salad toss when ready to serve. 1 serving:

• 3 oz spinach mixture 
• 1 tbsp almonds
• 4 oz tofu
• ¼ of the shitakes
• ¼ cup dressing on the side