Recipes

 

 

1 block firm tofu ( cut into 1 inch cubes)

1 can salmon

½ red onion minced

2 tomatoes diced

1 bag bean sprouts

2 cups chopped raw watercress

4 cups shredded romaine lettuce

Dressing:

1 Tbsp. sesame oil

 

1. Prepare the dressing by combining all dressing ingredients in a small clean jar or squeeze bottle. Set aside. Shake to mix before using.

  

2. Blanch bean sprouts and rinse with cold water to cool. Do the same for the watercress.

3. Assemble salad in a rectangular Tupperware container. Bottom layer is tofu. Followed by tomatoes, flaked salmon and sauce from can, onion, bean sprouts and     

    watercress.

4.Pour desired dressing over salad. Top salad with shredded lettuce. Serve or seal with lid and refrigerate. 

5. Garnish with furukake, chopped green onion or chopped cilantro.