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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.