The past two dinner parties I did in New York I created a vegetarian menu which consisted of approximately 5-6 dishes. I love the challenge of mixing various vegetables and spices. The most recent one I created an international menu with recipes inspired by flavors from India to Japan. This salad was amazing, not too spicy, and consists of all vegan ingredients.
8 cups of chopped baby gem lettuce (or romaine) a crunchy lettuce is best
2 cups of shredded carrots (I used the mandoline to slice the carrots)
1 1/2 cups of lightly steamed broccoli florets
1 cup of diced cucumber
2 cups marinated tofu (recipe below)
1/2 cup diced red onion
Combine all ingredients in a large bowl and toss with dressing, adding a little at a time until well coated.
ROASTED MARINATED TOFU DRESSING (2 cups)
3 tbsp avocado oil
2 tbsp White miso
2 tbsp tamari
2 tbsp rice wine vinegar
2 tbsp maple syrup
2 tbsp lime juice
1 tbsp minced garlic
1 tbsp minced ginger
2 tsp hot chili sauce (I like momofuku chili paste)
1 14 oz block firm organic tofu, drained and cut into 1/2 inch cubes
In a bowl combine all ingredients (except the tofu).
Whisk until blended. Place tofu in a container and toss lightly the liquid.
Refrigerate overnight or up to 24 hours.