I barely ever show you what I eat at lunchtime. (I know this is a serious blank spot in your life, not knowing what I eat for lunch.) Well, let me show you!
For the salad:
One cup cooked french lentils
One tub cubed, baked tofu (See Note)
Four cups bite-sized kale leaves, raw
Four cups baby spinach, raw
One cup chopped or sliced raw mushrooms, any variety
One-quarter cup chopped red onion
One-quarter cup dried cranberries or raisins
One-quarter cup sunflower seeds
One half or one whole sliced avocado, optional
For the dressing:
Three tablespoons apple cider vinegar
Three tablespoons tamari or soy sauce
One tablespoon sesame oil
One clove garlic, minced
One-half tablespoon grated, fresh ginger
One tablespoon brown sugar
Pinch of cayenne
Fresh ground black pepper to taste
One-half teaspoon sesame seeds
Two or three chopped scallions
One teaspoon prepared dijon mustard
Note: Place all the dressing ingredients in a lidded jar except the scallions and the mustard. Close the jar and shake the contents to combine. Place the cubed tofu in a small baking pan and cover the tofu with HALF the dressing. Place the tofu into a 350 degree oven for 30 minutes. Add the scallions and the mustard to the dressing jar and shake again to combine. Use this remaining half to dress the salad (below).
- Place the kale, spinach and lentils in a large bowl and toss with the dressing until the lentils are evenly disbursed.
- Add the baked tofu, mushrooms, onion, cranberries, avocado (if using) and toss some more. Sprinkle the sesame seeds on top.
I hope you’re satisfied.