fried pickles. I've also become an avid follower of Quarry Girl, the vegan empress blogger and Tofu Robot aficionado. Her version of sushi restaurant Ari-Ya (previously Murakami for those who are keeping track) in West Hollywood's salad called out to me. I love teriyaki, soft tofu and sesame. Throw in an avocado and I'm all yours. Besides that, her methods of quick marinade looked fun. Quarry Girl put seaweed salad in her version, but I didn't have that on hand so I added tomatoes instead, plus I like Christmas colors. It was super delicious and easy to make. This salad will definitely be in the mix after my vegan glory days are over. Oh yeah, and my Significant (m)Other said it was good.My livin la vida vegan fasting is more than half way over and I'm already forgetting how much I miss manchego cheese and real half and half in my coffee (OK I lie: I have yet to find any true replacement for the real cow creme de la creme). I've become numb to the eye rolls of my Significant (m)Other while she's telling me she needs something more substantial to eat. And I'm not totally killing myself. I've been eating vegan donuts and
1 pack extra firm tofu
1 bag of mixed baby greens
1/3 cup Soy Vey Teriyaki Sauce
1/3 cup soy sauce
Sesame (I would have used black if I had them!) seeds for topping
Cut tofu into 8 large pieces (depending how many pieces you want). Submerge pieces in boiling water for five minutes and drain.
While tofu is boiling mix the marinade of Soy Vey and soy sauce. Don't try to be efficient like I did and mix it in the same tofu pack and then attempt to put the tofu back in the pack. The tofu expands way to much to squeeze back in to its original package. Put the tofu slices in the marinade and put in the freezer for 30 minutes.