Category: Salad
Cuisine: not set
1 tablespoon nutritional yeast flakes
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh
14 ounces firm tofu
1 tablespoon extra-virgin olive oil
1 clove garlic finely chopped
1/2 teaspoon fine sea salt plus more as needed
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice
1 teaspoon brown rice syrup
1 tablespoon extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt plus more as needed
Vegetable oil for the pan
6 ripe figs quartered lengthwise
2 tablespoons balsamic vinegar
6 cups baby spinach (may substitute arugula leaves see headnote)
3 tablespoons toasted pine nuts (may substitute toasted slivered
1/2 cup lightly packed basil leaves
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