I didn’t think I would cook anything today, but I had a package of a beautiful silken tofu in the fridge that I previously used for a dessert recipe. So to make the most of it, along side other ingredients I had laying around, I whipped up a silken tofu creation…
-1 package soft, silken tofu, sliced in large 2×2 squares
-Turkey bacon, 8 slices
-Olive oil (I used an extra virgin garlic olive oil from a local vendor)
-Fresh ground pepper
-Garden salad mix (I used an organic spring mix)
-Salt (and the fresh ground pepper)
For the tofu…
*Heat about two tbsp of extra virgin olive oil in a large frying pan, when ready, sear about 8 bacon total; then set aside on a paper towel to soak up the remaining olive oil.
*Using the same pan, carefully sear the silken tofu seasoned with fresh ground pepper and garlic powder until golden brown. Turn off heat and leave in the pan to soak in more of the flavors from the pan.
For the salad starter:
*In a medium to large bowl, place your salad mix and set aside. In a smaller bowl, mix together 2 part balsamic, 1 part olive oil, pinch of oregano and season with salt and pepper, then set aside. This is a Sicilian salad dressing.
For the bacon in the salad
*Take two to three turkey bacon and roll it up to slice into Julianne’s; place atop the salad mix.
*Take a few square slices of the tofu and also place atop the salad mix.
*Drizzle with the Sicilian salad dressing and top with some goat cheese.
For the turkey bacon strip appetizer:
*Take a strip of turkey bacon, place one tofu square in the middle; then fold over the bacon to cover the tofu. It will stay folded as long as you place the tofu in the middle.
*Place a few spring salad mix on top of the remaining unfolded turkey bacon, then drizzle with the Sicilian salad dressing and top with goat cheese. Please enjoy!–gcc