Big Ass Grain Salad With Herb-y Tofu Dressing

The sun is out, it's a holiday weekend, and the dewberries are ripe for the picking.  I didn't really plan a whole lot this weekend so I wouldn't feel overwhelmed.  Sometimes I go crazy with the to-do lists and planning and I usually end up feeling overwhelmed when I can't cross things off.  So far today I've picked a good amount of dewberries, had a leisurely brunch, and have plans to perhaps make some coconut milk ice cream later to go with a rhubarb berry crumble I'll most likely make tomorrow morning.  So basically, it looks like all my plans are food-related, but that shouldn't be a surprise to anyone that knows me.

Speaking of food, I made a big ass grain salad this past week.  I find grain salads to be perfect for quick, healthy dinners because they don't involve too much cooking, you can make a huge batch, and they keep well in the fridge.  This version lasted me through several meals, but it could also be a great addition to a holiday gathering or dinner party.

I included some marinated tofu in this version because I was trying to use it up before it went bad, so you get a double dose of tofu along with the dressing.  If that bothers you, replace the marinated tofu with another protein source or change up the dressing.  I recommend using kale or another hearty green so that it can stand up to the dressing and not wilt. Oh, and don't worry if you have leftover dressing.  It makes a great sandwich spread, veggie dip, etc.

Have a happy holiday weekend friends :)

Grain Salad

3 cups cooked grain of your choice (I used a wild rice blend)
1 bunch of kale, ribs removed and thinly sliced (I used lacinato kale)
1 yellow bell pepper, diced
2 large handfuls of toasted almonds, roughly chopped
2 large handfuls of chives, finely chopped
marinated tofu (optional) [recipe below]
herb-y tofu dressing [recipe below]

fresh avocado to serve

Toss everything together except for the dressing and the avocado until combined.  Add the dressing (you will use about 1/2 or 2/3 of the batch) and toss to combine.  Taste and add more dressing or salt/pepper if you like.  Serve with fresh avocado on the side.  Makes 4 large main course servings or 8-10 small side servings.

Marinated Tofu

1/2 a block of extra firm tofu
1 tbsp coconut aminos
1 tbsp brown rice vinegar

Drain the tofu of excess water and pat dry.  Cut it into cubes, then toss it together with the coconut aminos and brown rice vinegar.  Park it in the fridge or on the counter for 30 minutes to one hour, making sure to toss it every 5 or 10 minutes.  Drain the tofu before using.

Herb-y Tofu Dressing

1 package (12 or so ounces) firm silken tofu
juice from 1 lemon
large pinch of salt (roughly 1 tsp)
large pinch of raw cane sugar (roughly 1 tsp)
3 tbsp extra virgin olive oil
1 large garlic clove, chopped
1/4 cup fresh basil, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh dill, chopped
water (or more lemon juice) to thin the dressing out as needed

Combine everything in a blender or food processor and run until smooth.  If needed, thin the dressing out with a bit of water or lemon juice to get your desired consistency.