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
1/2 Fire Roasted Sweet Red Bell Peppers
seeded and diced
2 Organic Celery
Dried Basil generous pinch
1/3 cup Slivered Almonds lightly toasted
Romaine Lettuce Leaves
Bring a small pot of water to a boil over medium heat.
Add tofu and cook 5 minutes.
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.