Celery, Smoked Almond, Sesame and Tofu Salad with Ginger Dressing
1 (14-ounce) block of firm tofu
2 tablespoons coconut oil
1 teaspoon Asian sesame oil
2 teaspoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon black pepper
1 teaspoon grated fresh ginger
4 large celery ribs
2 tablespoons smoked almonds
2 teaspoons sesame seeds, toasted
Rinse tofu and pat dry, then cut crosswise into 1/4-inch-thick slices. Arrange slices in 1 layer on a triple thickness of paper towels, then cover with another triple thickness of paper towels. Put a small baking sheet on top of tofu and weight with 3 (1-lb) cans (this removes excess moisture), 10 minutes.
Meanwhile, whisk together oils, vinegar, soy sauce, pepper and ginger in a large bowl. Trim celery, then peel with a vegetable peeler and slice very thin diagonally. Cut tofu crosswise into 1/4-inch-wide sticks and transfer to a bowl. Toss gently with dressing, celery, almonds, sesame seeds, and salt to taste.
*Recipe courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*