Saver Jan/Feb 2016
Serves 4 to 6
14 oz Silken Tofu
3 oz Spinach Leaves, trimmed and thinly sliced
2 TB Natural Peanut Butter
2 TB Soy Sauce
1 TB Red Miso
Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight with two 32 oz cans to press the tofu and release excess water. Let stand for 20 minutes. Uncover the tofu and crumble it into small 1/2" pieces into a large bowl. Add the spinach and toss gently to combine. In a small bowl, whisk the peanut butter with the soy sauce, miso and 2 TB water until smooth. Pour the dressing over the tofu and spinach and mix to coat. Transfer to a bowl and serve or refrigerate for 1 hour and serve chilled. *I always enjoy a bit of crunch in my salads, so I would add maybe a little bit of turnip, diced rather small and or some apple, also small chunks.