Curried Tofu with Fresh Greens & Lime + Coconut Pirate Vinaigrette

Directions

Lime + Coconut Pirate Vinaigrette

1Place all ingredients in a good processor and process for 1 minute in short bursts.

2Transfer to a clean bottle or mason jar and store in the refrigerator for at least two hours before using so flavors will have time to open up.

3Serve over salad, noodles, fish or other foods.

Curried Tofu

1Slice the tofu into half-inch thick slices lengthwise or into triangles.

2In a large baking dish or sheet pan, layer tofu slices onto a double layer of paper towels.

3Top tofu with another double layer and then place a cookbook or other heavy object onto tofu.

4Let sit for at least an hour to allow enough time to drain as much moisture from tofu as possible.

5In a small bowl, whisk together the cup of Lime + Coconut Pirate Vinaigrette, salt, curry powder, sesame seeds and red pepper flakes.

6Place tofu into this mixture and let marinate for about 30 minutes.

7Prep veggies and wash and dry greens and set aside.

8Heat a small 8” non-stick sauté pan on medium.

9When pan is hot, add sesame oil and place marinated tofu in, letting tofu sear on one side for about 2-3 minutes or until golden brown.

10Flip the tofu and sear on the other side about the same.

11Once tofu is browned, remove from heat and place on a clean plate.

12Prep plates with your salad mix.

13Arrange salad on plates and garnish with radishes, cucumbers and tomatoes.

14Place tofu on top of your salads, then drizzle with Lime + Coconut Pirate Vinaigrette and serve.