Grilled Romaine Salad with Champagne Vinaigrette and Asian-Marinated Tofu

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I’ve been a very bad food blogger! Have no fear – I will never do this again… now that I have a new phone and Instagram! Mwahahahahahahahahahahahahahahaha!!!

Ingredients:

Tofu:

  • 1/2 block of extra firm tofu, drained and sliced into 1 inch strips
  • 2 tbsp tamari
  • 1 tbsp olive oil
  • 1 tsp crushed garlic
  • 1 tsp ginger
Salad:
  • 2 heads romaine lettuce, halved
  • 6 large kale leaves, torn
  • Extra-virgin olive oil
  • 6 asparagus spear, sliced in 1 inch pieces
  • 10 cherry tomatoes
  • 4 scallions, sliced thin (both green and white parts)
  • 4 leaves if basil, torn
  • pinch of red-pepper flakes
  • Champagne Vinaigrette
  • Parmigiano-Reggiano
  • Smoked salt and pepper to taste

Instructions:

Heat an indoor cast-iron grill over medium-high heat.

Meanwhile, whisk together all tofu ingredients besides tofu in a shallow bowl. Marinate the tofu for about 10 minutes.

Combine all the salad ingredients into a large bowl and toss with olive oil, salt pepper.

Throw the tofu and salad ingredients on the grill at the same time and grill for 2-3 minutes on each side.

Transfer to a large bowl and toss with champagne vinaigrette and sprinkle parm on top.

Serve warm and enjoy!

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