Chef Christina Pirello
4 ounces Silken Tofu
1 clove Organic Garlic, minced
¼ 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
½ jar 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
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.