It has been a summer of intense events, the kind that make you take stock of the life and its meaning and all that.  Things are looking up finally with nothing but a few inconveniences, considering. We had to cancel a few plans, including one to visit Yellowstone with amma.  Some other time!   The moose can wait.

Like the Bard said, all’s well that ends well.   Crisp fall weather has finally arrived and its time for warming soups and stews.  Through the summer, V and I have tried to be faithful about eating more salads.  I have a large repertoire of dressing recipes now but V likes the variations with basil the best.  The abundance of basil in the garden this summer made it pretty easy to whip up a variety of dressings with basil.

 

 

This is a chunky salad which is filling enough to serve on its own for lunch. The garlic tofu slices provide the protein necessary to make it a complete meal.  You could also serve it with a cold gazpacho made with watermelon or strawberries or cucumber, all great summer produce still available in the Farmers Markets.

 

 

Recipe for Chunky Salad with Garlic Tofu and Sweet Basil Dressing

Serves 2 for lunch

[Printable recipe]

Ingredients:

• Garlic Tofu:
  •  1 14oz block of tofu
  • 1 Tbsp vegetable oil
  • 1 tbsp dried garlic flakes or 1 tbsp minced fresh garlic
  • Coarse salt
  • 1 tsp cayenne pepper or paprika
  • 1 tsp sumac
• Sweet basil dressing
  • A large handful of basil leaves (more the better)
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • Pinch salt
• 1 cup shredded cabbage
• 2 large handfuls of large cut cauliflower florets
• 1/2 cup red bell pepper cut into strips
• 1/2 cup green pepper cut into strips
• 1/2 cup carrots, thinly sliced

Method:

• Drain and press the tofu between 2 plates and place a weight on top to squeeze out all the water.  Leave it for half an hour or more.  (Keep an eye on it as the tofu tends to wobble causing the weight to fall)
• Make the Dressing:
  • Blend all the ingredients for the dressing until smooth.   Taste and adjust as desired.
• Make the Garlic Tofu:
  • Cut the tofu in to 1/2 inch thick strips
  • Heat oil in a wide pan on medium heat, add the minced or dry garlic and saute for a min until fragrant
  • Place the tofu in  a single layer in the pan and lower heat
  • When golden on one side, turn over and cook on other side until golden
  • Sprinkle with salt, sumac and cayenne pepper/paprika and coat on both sides
  • Remove the tofu on to a plate
• Assemble the salad just before serving
  • Toss the vegetables with the dressing and plate
  • Place the tofu strips on top and serve

 

 

Save the remaining dressing in a bottle in the refrigerator.  It may coagulate a bit, but you can gently warm it up before using again.

I am still surprised at how fast the year has gone by.   Summer has been pretty mild this year and only now the strawberries have turned sweet.  In fact, they are so sweet and fragrant now, that is pretty much all we are serving for dessert when we have friends over.   Let’s live it up in this final hurrah of summer!