Britt’s Favorite Salad

If you could have a perfectly proportioned meal, this would be it! It’s one of those dinners that makes you feel good after you eat it, like you can conquer the world. Or maybe just the dishes, but you get the point!

After consuming this, I always feel full and satiated, but not too full. This is due to the proper proportion of fiber, healthy fat, protein and complex carbohydrates.

Now I just want to make it clear that I am not a salad girl by any means and never have been. So it means something when I write a blog post on a salad!

The dressing is what really knocks this one out of the park. The subtle sweetness of a creamy, dairy free dressing just brings all of the flavors together. From the roasted sweet potatoes to the coconut amino marinated tofu, it just simply works.

To make this even more worth your while, double the recipe and have the meal again the next day for lunch or dinner. The recipe below serves 2 people. Potentially 3 people because Alex is a big eater!

Tip: Fill your salad bowl with romaine lettuce and spinach leaves. Use a pair of kitchen scissors to chop into smaller pieces. It will instantly make the greens smaller, which in turn, allows you to consume a lot more.

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Britt's Favorite Salad

Course Salad

Servings 2

Ingredients

• 3-4 cups romaine lettuce
• 2 cups spring mix or baby spinach
• 1-2 sweet potatoes
• 1/2 block extra-firm tofu
• 1/2 cup quinoa (cooked)
• 1 avocado
• 1 tbsp coconut aminos

Salad Dressing

• 1 tbsp tahini
• 1 tbsp maple syrup
• 1/2 tbsp lime juice

Instructions

1. Preheat oven to 425 degrees.

2. Drain and press tofu for 15 minutes. 

3. Skin the sweet potatoes and chop in small chunks. Bake for 20 minutes on a parchment lined baking sheet, flip and bake for another 20 minutes or until crispy. 

4. Slice tofu in smaller pieces and spritz with 1 tbsp of coconut aminos. 
   

5. Bake tofu on a parchment paper lined baking sheet for 15 minutes. Flip and bake for another 15 minutes.
   

6. Once the tofu is out of the oven, fry on a non-stick frying pan to get extra crispy.

7. While the tofu and sweet potatoes are cooking, add all of the salad dressing ingredients to a small bowl. Add water to make it into a salad dressing texture.

8. Assemble the salad to your liking.

If you decide to make this salad, tag @whiteglovedvegan on Instagram or Facebook so we can see!