This salad is organic field greens, spinach, cucumber, broccoli, yellow cherry tomatoes, yellow bell pepper, plum tomato & sliced carrots. For dressing we used a tiny bit of Spectrum organic olive oil and fresh squeezed lemon juice.
On top of Thomas' salad was Quorn tenders, grilled on the George Foreman, sprayed with a teeny bit of Braggs (love the little spray bottle): On top of my salad was some leftover breaded & baked tofu from the dinner before last. Originally I had firm tofu that I drained & lightly pressed, marinaded in braggs, cut into large pieces and breaded.
Breading tofu cutlets..First, I dipped the tofu into a bowl of white flour (I hate that this is in the house, I prefer whole wheat pastry), dipped the piece in plain soymilk with a teeeeeny bit of braggs in it, and then smothered then in breadcrumbs. I purchased these plain breadcrumbs at an italian grocery, and added salt & pepper, a pinch nutrional yeast, oregano & mixed italian herbs (great seasoning blend to have). I baked them in an oven set to 400, on a lightly greased baking sheet, for 20 minutes on each side. I like these best 'parmesan' style, or even served over a small dish of pasta with a lot of sauce and spinach & garlic. Cut into smaller pieces, and replacing the italian herbs with paprika or spices of choice, they're tasty as tenders with bbq sauce/ketchup( it can even be done with shake & bake!).