One thing
led to another while making dinner last night, and one of the things was TOFU
SALAD. One of my sons was making guacamole, and I had gotten a green salad
ready — adding radishes, arugula, chives, sorrel, mizuna, baby kale, and
cilantro from the garden to a big head of red lettuce.
I had
cooked some potatoes for a potato salad, and the pan of hot water was still
sitting there, so I threw some lamb’s quarters on top of the potatoes to steam.
They volunteer in the garden and are a good substitute for spinach. They, like
spinach and chard, do contain oxalic acid, which binds with calcium, so they are not
my favorite green for that reason since I eat greens for their calcium
content, but they are fine occasionally and are very mild tasting and not as
slimy as spinach. I dressed the greens with lemon, olive oil, and salt.
I made a
marinade for the potato salad, including olive oil, apple cider vinegar,
balsamic vinegar, tamari, vegan Worcestershire sauce, yellow mustard, Smokey
Serrano hot sauce, chopped onion, and celery. I mention this because I used some
in the tofu salad, which I turned to making, next.
