Lemony Salad- Ivy Larson

By SpartyGreenMom

Ingredients

• 3/4 c dry white wine
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 1 package (14 ounces) extra firm organic tofu, patted super dry with paper towels and cut into small little squares
• 4 tablespoons extra virgin olive oil, divided
• 1 cup cherry tomatoes, sliced in half
• 1/4 cup fresh lemon juice
• 2 garlic cloves, crushed
• 2 tablespoons capers, drained
• 6 cups chopped romaine lettuce

Details

Servings 6
Preparation time 10mins
Cooking time 15mins
Adapted from cleancuisineandmore.com

Preparation

Step 1

In a small bowl, whisk together the wine, onion powder and red pepper flakes. Set mixture aside
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu and sear 2 minutes each side. Pour the wine mixture over the tofu and cook for about 3 minutes. Gently stir in the cherry tomatoes. Remove skillet from heat and set aside (note: the cherry tomatoes will slightly wilt)
In a separate bowl, prepare the lemon vinaigrette by mixing together the remaining 3 tablespoons of olive oil, lemon juice, garlic and capers.
Toss the chopped romaine lettuce with the lemon vinaigrette. Divide the lettuce among 6 individual salad plates. Drain the tofu and capers from the liquid and then arrange on top of the salad. Serve at room temperature.