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

• 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!