Rainbow Salad

Anybody who knows me well knows that I love COLOR!! For some reason I have always been fond of rainbows because of the amazing array of colors that heighten my visual sense.  I believe good food lies in not only the texture and flavor, but in the different colors that are displayed on the plate!  Here is a dish that I made, which I found on the Little House of Veggies blog for rainbow salad.

I made it for dinner today and my family absolutely loved it...above is just the salad...but the whole meal consisted of marinated tofu, brown rice, and an absolutely scrumptious salad dressing that is to die for!!

Marinated Tofu:

2 packages of extra firm tofu

1/2 cup of light soy sauce

1/2 cup of water

1 garlic clove

some grated ginger (about 1 to 2 tsp)

Cut tofu in small triangles and place them in the marinade for a couple hours.

Fry them in a little bit of extra virgin olive oil until golden-brown.

Rainbow Salad:

red pepper

tomatoes

carrots

yellow pepper

avocado

cucumber

red cabbage

radishes

Slice veggies and place them in a platter according to color!

Cilantro-Lime Vinaigrette:

In a blender, combine:

1/4 cup lime juice (about 2 limes)

1 clove of garlic

1/4 tsp of coriander

1/4 tsp of chilli powder

a handful of cilantro (a little more than a cup)

1/2 cup of extra virgin olive oil

1/2 cup of unsweetened coconut milk

1 tbsp of agave nectar

1/2 tsp of salt

Drizzle the dressing on the salad with the marinated tofu and you have a delicioso dish!

  ♥ faby