Ensalada de Espinacas, Tomates Antiguos y Tofu Desmenuzado con Aderezo de Ajo Asado

Ingredientes

• 2 Garlic (whole heads of)
• 3 tablespoons Olive Oil
• 1 tablespoon Apple Cider Vinegar
• 1 Lemon (Juice of)
• 1/2 tsp Lemon zest
• 1 tsp Honey
• 1 teaspoon Rosemary (dried)
• Salt and Pepper (to taste)
• 2 Packed Spinach (Baby cups)
• 1/2 cup Heirloom Tomatoes (quartered)
• 3/4 cup Tofu (cubes)
• 2 tbsp Dressing

Preparación

1. 1

   Roast garlic: Slice the top of each head of garlic, and peel off just the extra skin. Keep the garlic pod intact. Place garlic pods on a piece of foil, drizzle with olive oil and wrap tightly. Roast in a 200 degree celsius oven for 40-45 mins.

2. 2

   Dressing: To make the dressing, squeeze out the roasted garlic (by now the garlic should be like a paste) in a blender. Add olive oil, vinegar, lemon juice, lemon zest, honey, rosemary, salt and pepper. Blend everything on high for 2 minutes till the garlic is sufficiently minced and the dressing emulsifies.

3. 3

   Crumble tofu: Crumble the tofu cubes till they resemble crumbled cheese.

4. 4

   Assemble salad: To assemble the salad, add baby spinach, heirloom tomatoes and crumbled tofu in a bowl and drizzle with dressing. Adjust the amount of dressing as per taste, but personally, I don't like to drown my salad in dressing. Serve immediately.

5. 5

   If preparing for later, assemble everything and place in the fridge. Add the dressing just before serving or the salad will get soggy.