spinach, heirloom tomato and crumbled tofu salad with roasted garlic dressing

Add life to exhausting week days with this Spinach, Treasure Tomato and Disintegrated Tofu Salad with Simmered Garlic Dressing! Its high in iron and important proteins, its sound and everything great, except in particular - its really amusing to plan and eat!

Have you at any point seen fluid gold? Well this simmered garlic dressing comes incredibly close! I've been attempting to have salad for lunch - 1. Since I'm typically alone, and single serving plates of mixed greens are so damn simple to make 2. I've had the option to get my hands on some incredible new produce which makes eating a plate of mixed greens sooo substantially more tomfoolery. Today, I have a date with this child spinach, legacy tomato and disintegrated tofu salad with a fluid gold like cooked garlic dressing. You and me, child! We lurrrveee one another, isn't that right?

Just between you and me, I'm a clutz with regards to Salad Dressings. I have three top picks that I continue to make again and again. In any case, a young lady get's exhausted you know. I would never get my dressings to emulsify on first attempt and no one enjoys an isolated vinaigrette. Bleh.

So I found a cool little stunt. For my fluid gold like cooked garlic dressing (I can't resist, I need to continue saying that) I recently unloaded everything in a blender, and zoomed it on fast for a couple of moments. Presto! Who knew getting salad dressing to emulsify was so damn simple?

Furthermore, on the off chance that you actually haven't found the excellence of broiled garlic, then, at that point, you are living under a similar stone as I'm! Also, that is not cool individuals. When I sorted out how sweet and smooth broiled garlic tastes in this fluid gold like dressing, I needed to impart it to you!

Equipment

• ▢
  Oven

Ingredients

For the dressing

• ▢2 Garlic whole heads of
• ▢3 tablespoons Olive Oil
• ▢1 tablespoon Apple Cider Vinegar
• ▢1 Lemon Juice of
• ▢½ teaspoon Lemon zest
• ▢1 teaspoon Honey
• ▢1 teaspoon Rosemary dried
• ▢Salt and Pepper to taste

For the Salad

• ▢2 Packed Spinach Baby cups
• ▢½ cup Heirloom Tomatoes quartered
• ▢¾ cup Tofu cubes
• ▢2 tablespoon Dressing

Instructions

• Slice the top of each head of garlic, and peel off just the extra skin. Keep the garlic pod intact. Place garlic pods on a piece of foil, drizzle with olive oil and wrap tightly. Roast in a 200 degree celsius oven for 40-45 mins.
• To make the dressing, squeeze out the roasted garlic (by now the garlic should be like a paste) in a blender. Add olive oil, vinegar, lemon juice, lemon zest, honey, rosemary, salt and pepper. Blend everything on high for 2 minutes till the garlic is sufficiently minced and the dressing emulsifies.
• Crumble the tofu cubes till they resemble crumbled cheese.
• To assemble the salad, add baby spinach, heirloom tomatoes and crumbled tofu in a bowl and drizzle with dressing. Adjust the amount of dressing as per taste, but personally, I don't like to drown my salad in dressing. Serve immediately.
• If preparing for later, assemble everything and place in the fridge. Add the dressing just before serving or the salad will get soggy.

Notes

This recipe makes extra dressing, which can be stored in an airtight container in the fridge for up to a week.

Nutrition

Calories: 588kcal | Carbohydrates: 72g | Protein: 20g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 119mg | Potassium: 163mg | Fiber: 7g | Sugar: 16g | Vitamin A: 404IU | Vitamin C: 51mg | Calcium: 179mg | Iron: 5mg