This vegan take on a classic salad is super health-supportive with booster foods like detoxing nori and gut-supportive fermented miso. Pair with roasted chickpeas, gluten-free croutons, or cubed and roasted tofu. I buy organic tofu as most non-organic soy tends to be genetically modified. This recipe can be made soy-free by removing the tofu and adding extra olive oil for creaminess, and substituting chickpea miso for white miso.
1 oz soft tofu
3 cloves garlic
1 sheet nori, toasted and crumbled
¼ cup EVOO
2 Tbs fresh lemon juice
1 ½ Tbs balsamic vinegar
1 Tbs white miso
1 Tbs Dijon mustard
1 Tbs capers
1 tsp coconut aminos (or tamari)
¼ tsp white pepper
1 large head romaine lettuce, washed and chopped
optional garnish: nutritional yeast, scallions, gomasio or sesame seeds, toasted chickpeas or cubed tofu
-Combine all ingredients in a blender, except lettuce, and blend until smooth and creamy.-At serving time, toss lettuce with dressing in large bowl. Top with nutritional yeast, scallions, sesame seeds, or toasted chickpeas.