1. Salad: 2. Preheat oven to 400*F. 3. Roast tomatoes on large baking sheet 10 minutes. 4. Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness. 5. Meanwhile, toss together lettuce leaves and green onions. 6. Combine cornmeal and herbs in a bowl. 7. Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain. 8. Dressing: 9. Whisk together all ingredients in small bowl. 10. Assemble: 11. Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu. 12. Pour dressing over salad, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
