Really simple but fancy looking salad. Will make the perfect lunch or a light but filling dinner.
1 avocado (thinly sliced)
1 block of extra firm tofu
Cooked red quinoa
Salt and pepper
-Prep the spinach, cut the tomatoes in half and set aside.
-For the basil pesto simply put a whole bunch of basil into your blender, along with a pinch of salt, 4 tbsp of Extra Virgin Olive Oil, and half a clove f garlic mix well until a green thick paste forms.
-Take the block of tofu wrap it on paper towels ( about 3 ) put another plate on top and a heavy jar on top of the plate to press it down, leave it for about 20 min. After that, replace the wet paper towels with dry ones and wait for another 20 min. Season it with some salt, paprika and herbs on both sides, cut in two (layer wise), spread the basil pesto in the middle and place one layer on top of the other. Grill it with a bit of olive oil until golden brown. With a sharp knife, slice the tofu (about 1/2” thick pieces) and set aside.
-Assemble salad, placing a bed of spinach and tomatoes followed by the sliced tofu and avocado. Finally just place a scoop of the cooked quinoa on top as garnish and dress with lemon juice, salt and pepper.