I made a wonderful dinner tonight using a variety of cooked and raw vegetables and tofu. It was delicious, nutritious and very satisfying!
I added 1/3 of a brick of tofu (cut into cubes) to the onions and olive oil and simmered on low.
Once the onions started to turn translucent I added some balsamic vinegar to the onions and tofu and continued to let it simmer.
For the salad, I started with some green leaf lettuce
I added 1/3 a bulb of fennel sliced very thin
1/2 a red pepper, sliced
5-6 asparagus spears, steamed and cut into 1″ pieces
4 artichoke hearts arranged around the side of the plate
4 roasted Brussels sprouts, cut in half (for an amazing recipe see my earlier post). also arranged around the side of the plate
Lastly I poured the sautéed tofu and onions over the salad. The oil and vinegar drizzled on top making a delicious dressing
This is a wonderful summertime meal!