I just might need a very pretty picture to knock me out of a bloggers block. A simple recipe, I really only gave directions for the salsa baked tofu and told you what else I included in my salad. No measuring, just plating and eating.
I tried a bit harder to make this salad pretty.
Mexican Spinach Salad with Salsa Baked Tofu
Adapted from I Love Vegan
Salsa Baked Tofu
1 block of extra-firm tofu, cut into small triangles
1/3 cup salsa
2 tsp sriracha, or to taste
2 tsp olive oil
2 clove garlic, minced or pressed
pinch of salt
1/8 tsp ground cumin
Avocado would be nice, too (mine wasn’t ripe enough; and then it was too ripe, you know how it goes)
Squeeze of fresh lime juice
1. Preheat oven to 425F. Combine all the dressing ingredients in a large glass ovenproof pan. Stir to mix well. Add the tofu slices and stir so that they are evenly coated. Allow to marinate for up to 30 minutes, if possible. When ready, bake for 10 minutes, flip and bake 10 minutes more.
2. When ready to make your salad, combine all the salad ingredients and top with the baked tofu.