- Tofu with a zesty peanut butter sauce
Tofu from the salad bar
Drizzle of peanut butter
Drizzle of soy sauce
Drizzle of red wine vinegar
Drizzle of honey (if not vegan)
Note: I also add this sauce to almost everything from bowls.
This recipe came from a longing I had last year for a tofu stir fry I made with a salty and sweet peanut butter sauce. Add some rice and stir fried vegetables to the dish and you have a complete meal.
- Cherry tomatoes with a balsamic dressing
Cherry tomatoes
Drizzle of balsamic vinegar
Drizzle of olive oil
Oregano
Salt
Pepper
Feta cheese (if not vegan)
This recipe was inspired by my love of balsamic vinegar and fresh and juicy cherry tomatoes from StoGrow. Unfortunately, cherry tomato season is over, but this recipe can still be delightful at any time of year. Pro tip — the olive oil to balsamic vinegar ratio is about one to one.
- Black bean burger salad
Black bean burger (cut into pieces)
Mixed greens (cut into bite sized leafs)
Cherry tomatoes (sliced)
Quinoa
Drizzle of olive oil
Drizzle of red wine vinegar
Red onion (sliced)
Nowadays salads are mainstream, which is great! But something kills me on the inside when I see plates of salads on student’s plates and they have no “pazazz.” It’s just spring greens, carrots, cherry tomatoes, and ranch. I personally think a salad needs to have a FULL personality. This consists of a little bit of sour, a little bit of sweet, a little bit of salty, and maybe even a little bit of spicy. That is what I do for all of my salads, and the joy that I give my taste buds. That is why for this salad, you see the black bean burger on top, making this Caf creation one you need to try!
