On our trip to Santa Barbara a few months ago, I tried a super delicious salad. Different than my normal, boring fare, I wanted to recreate it at home. I named it after the salad I had at the Natural Café in Santa Barbara. Filled with grains, protein, loads of veggies and a thick, creamy dressing – makes for a very filling salad.
Old Town Salad (serves 1 very large salad)
4 oz of tofu, cubed
1 tsp of coconut oil
2 small carrots, shredded (I used heirloom for pretty colours)
a generous handful of cherry tomatoes
1/2 cup of cooked rice (I had leftover pink rice)
1/2 an avocado mashed with lime juice
2 large handfuls of greens, torn into bite-sized pieces
Heat a wok on the stove and sautée the tofu in the coconut oil for 2-3 minutes on one side, then turn and sautée another 2-3 minutes until heated all the way through. While your tofu cooks, shred your carrots, and prep your guac and other veggies. Layer your lettuce on a plate and layer on your veggies.
I just simply drizzled a bit of plain tahini on as a dressing. Yum!