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4. Whisk together all of the dressing ingredients. Transfer to a serving dish or serve right out of the measuring cup.

5. Drain the sun-dried tomatoes and slice into thin strips or dice. Top the salads with the marinated tofu and sun-dried tomatoes, and serve immediately.

Variation

• For a more authentic Greek flair to the dressing, replace the balsamic vinegar with red wine vinegar, replace the maple syrup with freshly squeezed lemon juice, and replace the soy sauce with ½ teaspoon of sea salt, or to taste. You can also add 1 clove of minced garlic, and ¾ teaspoon of dried oregano.

Quicker and Easier

Mark’s favorite way to dress a salad is with flax or hemp oil, nutritional yeast, and tamari. Jennifer is content with freshly squeezed lemon or lime juice, nutritional yeast, sea salt, and freshly ground black pepper over hers. You can also go for the well-known basic oil and vinegar dressing—use extra-virgin cold-pressed olive oil and a high-quality balsamic vinegar for a real treat. Quickie salads are another good reason to keep Gomasio (page 278) on hand.

MEXICAN SALAD WITH CAROB MOLE DRESSING

In the United States, mole sauce is usually a savory sauce with a chocolate base. In Mexico, however, the sauce comes in quite a few varieties. Senorita Bombia’s Enchilada Casserole, swimming in a divine carob mole sauce, was the most popular dish we served at our restaurant. This salad dressing was inspired out of our love for that far more complicated mole.

MAKES 4 LARGE SALADS OR 6 TO 8 SIDE SALADS

1 (15-ounce) can black beans, or 1½ cups cooked

1 teaspoon soy sauce

2 tomatoes, chopped into medium dice

1 cup corn or thawed frozen corn (optional)

¼ cup minced fresh cilantro

1 cup grated jicama

8 cups salad greens, lightly packed (about ¾ pound)

Carob Mole Dressing

½ cup olive oil

½ cup water

1 tablespoon toasted sesame oil

¼ cup carob powder

1 garlic clove

¼ cup fresh cilantro

1 tablespoon agave nectar

1 tablespoon freshly squeezed lime juice

1 teaspoon soy sauce

1 teaspoon ground cumin

½ teaspoon chipotle chile powder, or

add ½ teaspoon more of regular chile powder

½ teaspoon chile powder

¼ teaspoon ground cinnamon

¼ teaspoon sea salt

1. Drain and rinse the black beans well. Warm them up in a small sauté pan or pot over medium heat with a little bit of water (maybe ¼ cup) and the soy sauce, for about 5 minutes, and strain again. Refrigerate to cool.

2. In a mixing bowl, stir together the tomatoes, corn, and cilantro. Set aside or refrigerate until serving time. Toss the jicama with the salad greens and set aside or refrigerate as well.

3. Blend all of the carob mole dressing ingredients together for 20 to 30 seconds, or until smooth. Transfer to a measuring cup or serving cup, and serve on the side.

4. Add the cooled black beans in with the tomato mixture and stir. Arrange the salad greens on the serving plates. Top with the bean and tomato mixture. Add your desired amount of dressing. Avoid pretossing the salad in the dressing or your precious culinary creation will look brown and unappealing.

Variations

• Replace the black beans with your favorite, such as pinto or kidney beans.

• Use thinly sliced chile peppers to enhance the flavor of the salad. For milder flavor, use poblano, Anaheim, or ancho chile. For some heat, try chipotle, jalapeño, or even habanero (yikes!). Blending one or two into the dressing would also spice things up a bit.

TOFU-GARDEN VEGETABLE SALAD

This colorful variation of our popular “Eggless Egg Salad” lends itself to creative expression as you add your favorite garden veggies and herbs to the tofu base. Enjoy on its own, as a side salad, as a sandwich filling, or as a stuffing in tomatoes or bell peppers.

SERVES 4 TO 6

1 pound extra-firm tofu, crumbled

½ cup diced celery

½ cup diced green onion

½ cup seeded and diced red bell pepper

2 tablespoons diced kalamata olives

½ cup Vegenaise, Vegan Mayonnaise (page 288), or other