- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- 4 ounces Silken Tofu
- 1 clove Organic Garlic minced
- 1/4 teaspoon Sea Salt
- Filtered Water or Spring Water
- 1 cup Dried Apricots soaked in warm water until soft (about 30 minutes)
- 1 Red onion diced
- 1/2 Fire Roasted Sweet Red Bell Peppers seeded and diced
- 2 Organic Celery diced
- Dried Basil generous pinch
- 1/3 cup Slivered Almonds lightly toasted
- Romaine Lettuce Leaves
Directions
Bring a small pot of water to a boil over medium heat. Add tofu and cook 5 minutes. Drain well.
Transfer tofu to a food processor or blender. Add the garlic and salt, and process until smooth, adding a small amount of water to achieve a creamy dressing. Spoon into a small bowl and allow to stand 15 minutes.
Dice softened apricots and gently fold into tofu dressing. Toss with onion, bell pepper, celery, basil, and almonds. Serve on a bed of crisp romaine lettuce leaves.
