- 1 Large avocado, cut into small cubes
- 1/2 block Tofu, drained and cut into small cubes
- 1 Large tomato, cut into small cubes
- 2 cups Spinach
- 1/2 large Onion, cut into small cubes
- 1/4 cup Nuts
- 1 tbsp Garlic powder
- 1/2 tsp Rosemary
- 1/2 tsp Sage
- 1 tsp Salt
- 2 tbsp Lemon juice
- 1/4 cup Alfalfa sprouts (for garnish)
- 1 sprig per person Basil (for garnish)
1. Combine the garlic powder, salt, rosemary, sage, and lemon juice.
2. Coat the tofu in this mixture and set aside.
3. Arrange the spinach on 2 plates (or 4 if serving 4).
4. Combine the avocado, onion, and tomato. Add this to the spinach.
5. Top with the tofu “feta,” nuts, alfalfa sprouts, and basil. Enjoy! 😊
Also by Debbie: Vegan Oden Soup (Japanese “Fish Cake” Soup)
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Photo: Debbie Tan