Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 4 cups romaine lettuce, chopped
• 2 large ripe tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha
• 1 clove garlic, minced
• Honey to taste (optional)
• Salt and pepper to taste

Instructions

Step 1: Use a tofu press for 15 minutes.

Step 2: In a container whisk together the water, coconut vinegar, olive oil, sea salt, basil, and oregano.

Step 3: Take the pressed tofu and cut it into 1/2″ cubes, then place it in the marinade. Marinate it for 2-8 hours depending on how salty you’d like it to be. Stir it around or flip the container over every couple of hours.

Step 4: Once the tofu is done marinating, drain it of the excess liquid and toss it together in a large bowl with the tomato, arugula, and basil.

Step 5: Drizzle the lemon juice over the top of the salad, along with some cracked pepper. Chill for 30 minutes and serve!

Cooking Time: 5 minutes