Marinated Salad with Roasted Almonds and Greek Side Salad

So marinating and baking tofu in the oven is a great addition to a salad. I love to make the whole block so that I have leftovers the next day for a yummy tofu-veggie wrap with hummus! Almonds are my favorite to put on salads so I just kicked these ones up a notch!! And the greek salad I came up with on a whim to use up some veggies in the fridge. You can't go wrong with this combination!!!

Smokehouse Almonds

(adapted from: Vegetarian Times)

2 tsp olive oil

1 tsp dark brown sugar (or agave nectar)

1 tsp sweet smoked paprika

1/2 tsp ground chipotle powder

1 cup raw almonds

Preheat oven to 300. Combine all ingredients into a mixing bowl and toss almonds to coat with spice mixture.

Transfer almonds to a greased baking sheet and bake for 20 minutes.

When finished cooking, let cool and either leave almonds whole or coarsely chop.

Tofu shown here on a salad with grilled eggplant and peas in the background.

Marinated Tofu (adapted from Gliding Calm)

2 Tbsp each - Rice Wine Vinegar (plain, unseasoned), Soy Sauce, and Vegan Worcestershire Sauce

2 tsp each - ginger powder, agave nectar

a few dashes to taste - garlic powder, cayenne, and red pepper flakes

Press all water out of the tofu by placing the block on a plate. Put another plate on top and then something heavy to press out the water. Leave the tofu to sit and drain for about half an hour.

Once tofu has been pressed, slice into 16 slices however you like.

Combine all ingredients for marinade in a tupperware container and then place tofu slices inside. Cover the container and shake around. Let sit for 30 minutes.

Pre-heat oven to 425 and place slices of tofu on a greased baking sheet. Cook tofu slices for 10 minutes, take out of the oven and flip the pieces over and cook for another 10-15 minutes until browned and a little crispy.

Greek Side Salad

1 cup cucumber, sliced and quartered

1 cup tomatoes, sliced

1 cup frozen peas, thawed

1 can butter beans

1 small eggplant, peeled and roughly chopped

2 Tbsp lemon juice

While tofu is baking in the oven at 425, place peas and eggplant onto greased cookie sheet and bake in the oven for 10-15 minutes until slightly browned. Stir veggies around every now and then to prevent sticking.

Combine all ingredients in a bowl once eggplant and peas are done cooking.

To make salad:

Chop up half an apple of choice to add to lettuce, add dried fruit of choice (cranberries or cherries are yummy), add about 1/4 cup almonds, and 4 slices of marinated tofu. Use dressing of choice (I used my mock Chipotle-Honey Creamy Dressing from the other night). Serve greek salad on the side and enjoy!