Turmeric Tofu Salad

The dressing for this salad packs a punch, with a heavy dose of ginger, lemon, and turmeric. With the Japonica rice and tofu this dish is hearty enough for a main dish. Turmeric is my favorite spice but can be tricky to find fresh, ask around at specialty markets and health food stores, it is well worth it! Also wild rice would be a fine substitute for Japonica.

Salad:
-Mescaline salad mix
-Shredded carrot
-diced celery
-green beans cut in thirds (cooked and cooled)

Tofu:
-1/2lb. extra firm organic tofu cut in 1/2 inch cubes
-1clove diced garlic
-1 tablespoon diced ginger

-2 tablespoons agave nectar or honey
-1/4 cup safflower oil
-1/4 cup Tamari

Dressing:
-1 clove garlic diced
-1 tablespoon diced turmeric root
-1/4 olive oil
-1/4 lemon juice
-sea salt & pepper to taste

Preheat oven to 400 degrees. Toss cubed tofu in large pan with garlic, ginger, oil, and Tamari and place in oven for around 35 minutes, checking and turning often. Let cool to room temperature, or to chill fast place uncovered in fridge.

In a small jar with lid place dressing ingredients together, shake well, and chill in refrigerator until ready to serve.

In small pot bring water to boil and another bowl of ice water set aside. Place green beans in boiling water for 3 minutes, draining and placing in ice water immediately to stop cooking. Toss salad ingredients in large bowl, cover and refrigerate.

Serves 2 as a main 6 as a side