INGREDIENTS:
1 tbsp Extra Virgin Olive Oil
10 ozs Tofu (firm, cut into slices)
1 tsp Steak Spice Seasoning
1/4 cup Vegan Mayonnaise
1 tbsp Apple Cider Vinegar
4 leaves Romaine (chopped)
1 Avocado (medium, sliced)
1/2 Cucumber (medium, chopped)
1/4 cup Pumpkin Seeds (toasted)
2 stalks Green Onion (chopped)
DIRECTIONS:
Heat the oil in a large non-stick pan over high heat. Once hot, add the tofu. Cook for two minutes then flip. Season with steak spice. Cook for another two minutes then set aside to cool.
In a small bowl, mix together the mayonnaise and vinegar.
Divide the lettuce, avocado, cucumber, and pumpkin seeds evenly between plates. Top with tofu and green onions. Drizzle with the dressing and enjoy!
NOTES:
Leftovers
Best enjoyed immediately. Refrigerate in an airtight container for up to two days.
Serving Size
One serving is approximately 1 1/2 cups of salad with tofu.
More Flavor
Use spinach or mixed greens instead. Add fresh herbs like basil, cilantro, and/or dill.
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