I am a salad girl, or more accurately, a girl who likes to eat meals out of a bowl. I find it so comforting and easy to layer ingredients on top of each other, curl up on the couch and slowly enjoy my food bite by bite. Although, that is not always how it goes, cause life is full speed and I find myself eating standing up over the counter while checking emails, returning calls, or driving (ugh so unsafe I know). Making a conserted effort to not eat like this is always a goal of mine, one I am more likely to accomplish on the weekends.
This salad may seem sort of familiar to you as it is not the first time I made sesame tofu sticks and put it on a salad (here). How this differs is that the tofu stick sauce is also the dressing, it require less ingredients, also different ones and takes less time to prepare (bonus). I guess I just really enjoy sesame tofu sticks. If I am lucky, then you do, too!
This salad took less then 15 minutes to prepare from start to finish and less than 10 ingredients, which is as far as I am concerned, awesome! Easy delicious wholesome lunches are a working girls best friend. Furthermore because the leeks are so savory and salty on their own, there is no need to add any salt to the tofu sticks or avocado, the flavors really compliment eachother natrally.
This salad is easy to make, savory, sweet, delicious, comforting and tasty!
Think you guys are going to love it. I know I did 🙂
Start by preping your tofu, cut into strips and then pat dry with paper towels, removing as much moisture as possible. Then mix the sesame oil, tamari and maple syrup in a bowl, add the tofu, tossing to coat. Cover, and let marainate while you prep the other ingredients.
In a small suace pan over medium heat, spray with coconut oil to coat (or any oil) and add the leeks and mushrooms once the pan is hot. stir occasionally so the leeks don't burn, 2-3 minutes until the leeks are wilted and translucent. Remove from pan and set aside.
Add the salad greens to the bowl and set aside. Prepare the avocado by slicing it thinly and set aside or leave on the cutting board.
In the same sauce pan used for the leeks, add some more coconut oil, heat over medium and add the tofu sticks once the pan is hot. Cook for 1-2 minutes on each side, until golden brown. Then remove and let cool on a paper towel.
Add the left over sauce to the salad as dressing and give it a good toss. Then lay on the tofu sticks, avocado, mixture of leeks and mushrooms. Garnish with sesame seeds and cilantro, if using.