They may be unlikely friends, but this salad is more than the sum of its parts.
all the time, and it's usually pretty easy to predict which ones are going to get a ton of likes . So I was thrown for a loop when my most liked photo of all time turned out to be of a salad, and not just any salad. It was a completely vegan salad that prominently featured tofu. This couldn't have made me happier, as it gives me more hope that folks are coming to appreciate tofu in the way that I was raised eating it: as a tasty ingredient unto itself, not simply a meat substitute.
I've been making versions of this salad with crispy tofu, avocado, and grapefruit, flavored with za'atar and topped with a miso and tahini dressing, on and off for the last couple of months, each time tweaking the ingredients a bit, substituting different greens, altering the ratio of dressing components, et cetera. I've come to the conclusion that the base is great no matter what you do with it. Add some chopped raw kale and chickpeas? Delicious.
I think it has to do with the texture of those three main ingredients. Crisp tofu, creamy avocado, and juicy grapefruit.* until it's a deep golden brown, before sprinkling it with some za'atar. Za'atar is technically an herb related to thyme, but the word is most often used to refer to a spice blend that heavily features that herb, along with toasted sesame seeds and lemony sumac berries.
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